Roast Beef with Roasted Vegetables and Mashed Potatoes
A hearty roast beef dish with roasted vegetables and creamy mashed potatoes. This recipe is perfect for a cold winter evening.
Ingredients
- ●1.5 pounds Roast Beef
- ●3 large potatoes Mashed Potatoes
- ●4 large carrots Roasted Carrots
- ●1 pound Roasted Brussels Sprouts
- ●2 tablespoons Herbs (Thyme, Rosemary)
- ●2 tablespoons Low-Fat Butter
- ● Salt and Pepper
Instructions
- 1
Preheat the oven to 325°F (160°C).
- 2
Season the roast beef with thyme, rosemary, salt, and pepper.
- 3
Place the roast beef in a roasting pan and put it in the oven.
- 4
Roast the beef for 2-3 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- 5
While the beef is roasting, peel and chop the carrots and Brussels sprouts.
- 6
Toss the carrots and Brussels sprouts with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
- 7
Roast the carrots and Brussels sprouts in the oven for 20-25 minutes, or until they are tender and lightly browned.
- 8
Boil the potatoes in a large pot of salted water until they are tender.
- 9
Drain the potatoes and mash them with butter, milk, and salt and pepper to taste.
- 10
Slice the roast beef against the grain and serve with the roasted carrots and Brussels sprouts, and mashed potatoes.