Roast Beef with Roasted Potatoes

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🥩✨

Prepare the meat. Coat the beef with oil, salt, and pepper.

Sear the meat. In a hot pan, sear the beef on all sides over high heat for about 4 minutes on each side until golden brown.

Cut the vegetables. Cut the carrots and onion into larger pieces.

Prepare the potatoes. Cut the potatoes into quarters.

Roast the beef. Place the carrots, onion, and garlic in a baking dish, season with salt and pepper, drizzle with oil, and toss to combine. Place the seared meat on top and roast in the preheated oven for about 25 minutes. For medium-rare meat, the internal temperature should be approximately 54 C.

Roast the potatoes. Place the potatoes in a second roasting pan, drizzle with oil, season with salt and pepper, toss to combine, and roast together with the roast beef for about 25 minutes until golden brown.

Prepare the pan juices. After roasting, let the meat rest for about 10 minutes. Pour stock mixed in water or broth into the pan juices and stir.

Reduce the sauce. Strain the pan juices into a saucepan and reduce over high heat for about 5 minutes.

Slice the meat. Slice the rested meat into thin slices.

Serve. Serve with roasted potatoes and the reduced sauce 🥩✨