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Roast Beef Recipe

This is a roast beef recipe to make an all-American roast beef dish found in many fancy restaurants. But of course, mine is homemade and with a touch of Asian elements to it.

This roast beef recipe includes of course the roast beef and baked potato! My boyfriend and I are big on beef as it is full of protein and iron. I especially love it with rice but rice would be optional for you. Baked potato is tasty with sour cream, green onions, cheddar cheese and bacon bits. Crazy combo isn’t it? But it is very common here in America. You just have to try it to believe it. This recipe will definitely leave a great impression for your guests.

There are a few key points I would like to emphasize regarding this roast beef recipe:

• The bigger the potato, the longer you should cook it. Cooking time could vary from 45 mins to 1 hour and 25 mins.
• We need to put holes in potatoes to allow steam to escape from the inside. Think of frozen microwavable dinners that need the lid to be peeled back in the corner to let the steam out.
• The potato skin is kept so that it can act like a bowl to keep the insides together. Plus, it adds presentation marks and creates less mess! ;) In fact, you can sprinkle a bit of salt on the outer layer in case you are just that hungry! (Gives extra taste)
• After scrubbing the potatoes, you may notice that the potatoes still look brown (pictures below). This is because the scrub tool was our hands. (Poor us). So I recommend you purchase it. However, if you’re like us, our hands are the best tools sometimes ;)

Roast Beef:
• Make sure that the roast beef stands straight up so the little fat from the top can give a nice flavor as it drips down. This also helps cook evenly on all sides. If it is facing on one side, it will cook unevenly. Usually, this can be done using extra aluminum foil.
• Usually the rule of thumb is to leave the roast beef in the oven at 350 degrees Fahrenheit at 30 mins per pound depending on how rare you want it to be. In this case, The boyfriend likes it medium rare :p
• The bones can be used for soup!

• Our gravy had an Asian flavor to it as we used mushroom dark soya sauce and that worked well on our roast beef and rice. If you noticed your gravy is too thick, just add a bit more water or beef stock to thin it out.

By Caro

Total time: 1 h 40 min to 2 h

Main ingredients for roast beef recipe (3 servings):

3 potatoes (approximately 5 inches in length is preferable)
sour cream
grated cheddar cheese
chopped green onions (1 stalk)
roast beef (roughly 1.19kg or 2.2lb)
Montreal steak seasoning (clubhouse brand)

Gravy ingredients for roast beef recipe:

1 tablespoon cornstarch
2 tablespoons water (always a 2:1, water: cornstarch ratio)
1 or 2 tablespoons of mushroom dark soy sauce (or just dark soy sauce)


Part 1
(1) Wash the roast beef. (2) Place it on aluminum foil in a pan to keep it neat and tidy! (3) Season it with Montreal steak spice (yum!). (4) Make sure the roast beef stands straight up. (5) How? By crumpling up an extra piece of aluminum foil and let it lean on it. (6) Place the pan in the oven at 350 degrees Fahrenheit (roughly 1 hour and 15 mins for medium rare) .

cooking roast beef part 1

Part 2
(1) Meanwhile, scrub and wash the potatoes. (2) Perforate (stab the potatoes with the fork) 4 or 5 times throughout the potatoes. (3) Put them in the oven at 350 degrees Fahrenheit (1 hour and 25 mins).

cooking roast beef part 2

Part 3
(1) Take one stalk of green onions out. (2) Wash it carefully. (3) Cut both ends out. (4) Start chopping! And put them in a bowl. (5) Cut the desired amount of cheese. (6) Grate the cheese into a bowl. You're doing good, we're about half way through this roast beef recipe!

cooking roast beef part 3

Part 4
(1) When 1hour and 15 mins is up, take out the roast beef. (2) It should look like this. Brown on the outside but not charred. (3) Slice the beef to desired size. (4) Check to see if that is indeed medium rare. (5) Cut the bone out to make it easier to slice the rest of the beef (and you can make soup with it). (6) Place the roast beef on the plate and keep the pan with the aluminum foil containing the “juices” (to make gravy).

cooking roast beef part 4

Part 5
(1) Back to cooled potatoes: slice down the center of it but not all the way. We’re just making a potato pocket. (2) Place your fingers on the sides of the potato and push down and inward motion. (3) Voila! Blooming potato. Make sure it looks almost like a bowl. If the potato is too stubborn to open up, then you can either put it back in the oven for a bit longer or use a knife to cut the insides of the potato and try making the pocket again. (4) Get your sour cream out and fill the center of the potato with it. (5) Make it prettier with the green onions. Then grab desired amount of grated cheese and add to the center. (6) Finally, add bacon bits.

cooking roast beef part 5

Part 6
(1) To make gravy, go back to the aluminum foil containing the juices from the roast beef. (2) Pour it in a pot and put the stove to medium heat. (3) Add water (or beef stock as another option) to the pot. Amount depends on the amount of juice you collected (1:1 ratio). (4) Place the pot back on the stove and let it boil. (5) Meanwhile, quickly pour cornstarch in a bowl and add water (1:2 ratio). (6) Stir until the cornstarch is dissolved. (7) Pour it in the pot (the more you put in, the thicker the gravy will be so it depends on your liking). (8) Add the mushroom soya sauce in the pot. (9) Stir until it evenly condenses.

cooking roast beef part 6

Add some rice and enjoy! Tell your friends about this roast beef recipe.

roast beef 2

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