Name: Garlic Herb Butter Beef Sunday Roast Recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: British
Ingredients: 3 lb beef roast (top round or sirloin tip); 4 tbsp unsalted butter, softened; 3 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme, finely chopped; 1 tsp salt; 1/2 tsp freshly cracked black pepper; 1 lb baby potatoes, halved; 4 large carrots, peeled and cut into 2-inch chunks; 1 large yellow onion, cut into wedges; 2 tbsp olive oil

Preheat your oven to 375°F (190°C). Pat the beef roast dry with paper towels to ensure a good sear and help the herb butter adhere to the meat.

In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper until a smooth paste forms. Rub this garlic herb butter evenly over all sides of the beef roast.

Toss the halved baby potatoes, carrot chunks, and onion wedges with the olive oil, and a pinch of salt and pepper in a large roasting pan. Arrange the vegetables in an even layer to create a bed for the roast.

Place the buttered beef roast directly on top of the seasoned vegetables in the roasting pan. Roast in the preheated oven for 60 to 75 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.

Remove the roasting pan from the oven and transfer the beef to a cutting board. Tent the roast loosely with aluminum foil and let it rest for 15 minutes before slicing to allow the juices to redistribute.

While the beef rests, return the vegetables to the oven for an extra 10 minutes if they need more browning. Slice the roast thinly against the grain and serve alongside the roasted vegetables drizzled with the savory pan juices.