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Roast Beef with Baked Potato Recipe

British · Main course · 110 min total

A classic Sunday roast featuring tender, juicy roast beef with crispy edges and a fluffy baked potato, perfect for a hearty family meal.

Ingredients

• 2.5 lb (1.1 kg) beef sirloin roast
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 4 large russet potatoes (about 10 oz each)
• 2 tbsp butter, softened
• 1/2 tsp garlic powder
• 1/4 cup sour cream (optional)
• 2 tbsp chopped fresh chives (optional)

Instructions

1. Preheat oven to 450°F (230°C). Pat beef dry with paper towels. Rub with olive oil, then season with salt, pepper, and thyme.
2. Place beef fat-side up on a rack in a roasting pan. Roast for 15 minutes, then reduce oven to 350°F (175°C). Continue roasting until internal temperature reaches 135°F (57°C) for medium-rare, about 45-55 minutes total. (Adjust time for desired doneness.)
3. While beef roasts, scrub potatoes and prick several times with a fork. Rub with a little oil and sprinkle with salt. Place directly on oven rack (or on a baking sheet) and bake until tender, about 60-75 minutes.
4. Remove beef from oven, tent with foil, and let rest 15-20 minutes before slicing. Internal temp will rise to about 145°F (63°C) for medium.
5. Once potatoes are done, cut a cross on top, squeeze open, and fluff with a fork. Add a pat of butter, sprinkle with garlic powder, and season with salt and pepper. Top with sour cream and chives if desired.
6. Slice beef against the grain and serve with baked potatoes and pan juices or gravy.

Tips

• Let beef come to room temperature 30 minutes before roasting for even cooking.
• Use a meat thermometer for best results.
• Leftover roast beef is great for sandwiches.

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