There’s nothing quite like sharing a delicious meal with loved ones. I remember one family dinner that had everyone around the table silent not because we had nothing to say, but because we were diving into a heavenly plate of roast beef with mashed potatoes and peas. It was an experience that transcended basic eating—every bite was an indulgence. Today, I’m sharing the love by walking you through how to make this classic dish, complete with tips, storage advice, nutritional information, and a few handy substitutes.
What is Roast Beef with Mashed Potatoes and Peas?
Roast beef with mashed potatoes and peas is more than just a meal; it’s comfort on a plate. Imagine succulent slices of roast beef, tender and flavorful, paired with creamy mashed potatoes and sweet, buttery peas. It’s a combination that’s both hearty and wholesome, making it perfect for a Sunday family dinner or a special occasion.
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The Ingredients
Here’s what you’ll need:
Roast Beef Ingredients:
- 1/4 cup extra virgin olive oil, plus additional for searing
- Sea salt & freshly ground black pepper
- 9 cloves of garlic, divided
- 2 sprigs of fresh rosemary
- 3 ½ lb Beef Eye Round Roast (alternatively, eye of round, top round, or bottom round)
- 1 large onion, roughly chopped
- 1 large carrot, cut into rounds
- 4 stalks celery, chopped
- 1/2 cup dry red wine
- 1-2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
Mashed Potatoes:
- 3 Yukon Gold potatoes, peeled and cubed
- 3 russet potatoes, peeled and cubed
- 3/4 cup half-and-half
- Zest of 1/2 lemon
- 2 cloves of garlic
- 3 tbsp butter, cut into small pieces
- Kosher salt, to taste
Pancetta Peas:
- 4 oz pancetta, diced
- 1/2 shallot, finely minced
- 1/4 cup stock (beef, vegetable, or chicken)
- 1 10 oz bag frozen peas
- Salt and freshly ground black pepper, to taste
Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Strained pan drippings
- Additional beef stock, as needed
How to Make Roast Beef with Mashed Potatoes and Peas?
Let’s dive into the details of how to make this incredible meal. Here we break it down step by step so you can follow along easily.
Step-by-Step Directions
Step 1: Preparing the Roast Beef
- Preheat your oven to 425°F (220°C).
- Season the beef generously with sea salt and freshly ground black pepper.
- Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned.
- Create a garlic-rosemary paste by smashing together 6 cloves of garlic, a splash of olive oil, and fresh rosemary. Rub this paste all over the seared beef.
- Add vegetables: Place the chopped onion, carrot, and celery in a roasting pan. Set the beef on top of the vegetables.
- Combine liquids: Mix together dry red wine, beef broth, Worcestershire sauce, and balsamic vinegar. Pour this around (not over) the beef.
- Roast in the oven. Cook for about 1 ½ to 2 hours or until the internal temperature reaches your desired doneness (135°F for medium-rare).
Step 2: Making the Mashed Potatoes
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
- Drain and return the potatoes to the pot. Add in half-and-half, lemon zest, 2 cloves of garlic, and butter.
- Mash away until smooth and creamy. Adjust salt to taste.
Step 3: Pancetta Peas
- Cook pancetta in a large pan until crispy.
- Add shallots and cook for another minute.
- Pour in stock and scrape up any browned bits from the pan.
- Stir in peas and cook until peas are warmed through. Season with salt and pepper.
Step 4: Crafting the Gravy
- Melt butter in a small saucepan.
- Whisk in flour to create a roux. Cook until it starts to turn golden.
- Add strained pan drippings and additional beef stock, whisking constantly until thickened.
Notes
- Temperature Control: Use a meat thermometer to ensure precise doneness of your roast beef.
- Resting Time: Let the meat rest for at least 15 minutes before slicing to retain juices.
- Garlic Mash: For a stronger garlic flavor, roast the garlic cloves and then mash them into the potatoes.
- Season Throughout: Always season your components throughout the cooking process for a consistent flavor.
- Wine Substitute: If you don’t want to use red wine, you can substitute with additional broth mixed with a tablespoon of red wine vinegar.
Storage Tips
Store any leftovers in airtight containers in the refrigerator. The roast beef can be kept for up to 4 days, while the mashed potatoes and peas last around 3 days. Reheat in the oven or microwave. For the gravy, store separately and add a splash of stock while reheating to maintain consistency.
Nutrition Information
Serving Suggestions
- Complement with a Green Salad: A fresh green salad with a tangy vinaigrette cuts through the richness of the roast beef.
- Horseradish Sauce: Add a dollop of horseradish sauce for an extra kick.
- Glass of Red Wine: Pair with a robust red wine such as a Cabernet Sauvignon or Merlot.
- Garlic Bread: Freshly baked garlic bread is perfect for sopping up any gravy.
- Roasted Veggies: Serve with a side of roasted seasonal vegetables for added nutrients.
Substitutes
- Chicken Broth for Beef Broth: If you prefer a lighter flavor, use chicken broth instead of beef broth.
- Chicken Breast for Beef: Swap out the beef for a whole roasted chicken if you’re in the mood for poultry.
- Cauliflower Mash: For a lower-carb option, replace mashed potatoes with mashed cauliflower.
- Turkey Bacon for Pancetta: Opt for turkey bacon if you want a leaner choice.
- Vegetarian Option: Omit the beef and pancetta, and use vegetable broth to create a vegetarian-friendly dish.
Roast Beef With Mashed Potatoes And Peas
Equipment
- Large skillet
- Roasting pan
Ingredients
Roast Beef Ingredients:
- 1/4 cup extra virgin olive oil plus additional for searing
- Sea salt & freshly ground black pepper
- 9 cloves of garlic divided
- 2 sprigs of fresh rosemary
- 3 ½ lb Beef Eye Round Roast alternatively, eye of round, top round, or bottom round
- 1 large onion roughly chopped
- 1 large carrot cut into rounds
- 4 stalks celery chopped
- 1/2 cup dry red wine
- 1-2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
Mashed Potatoes:
- 3 Yukon Gold potatoes peeled and cubed
- 3 russet potatoes peeled and cubed
- 3/4 cup half-and-half
- Zest of 1/2 lemon
- 2 cloves of garlic
- 3 tbsp butter cut into small pieces
- Kosher salt to taste
Pancetta Peas:
- 4 oz pancetta diced
- 1/2 shallot finely minced
- 1/4 cup stock beef, vegetable, or chicken
- 1 10 oz bag frozen peas
- Salt and freshly ground black pepper to taste
Gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Strained pan drippings
- Additional beef stock as needed
Instructions
Step 1: Preparing the Roast Beef
- Preheat your oven to 425°F (220°C).
- Season the beef generously with sea salt and freshly ground black pepper.
- Heat olive oil in a large skillet over high heat. Sear the beef on all sides until browned.
- Create a garlic-rosemary paste by smashing together 6 cloves of garlic, a splash of olive oil, and fresh rosemary. Rub this paste all over the seared beef.
- Add vegetables: Place the chopped onion, carrot, and celery in a roasting pan. Set the beef on top of the vegetables.
- Combine liquids: Mix together dry red wine, beef broth, Worcestershire sauce, and balsamic vinegar. Pour this around (not over) the beef.
- Roast in the oven. Cook for about 1 ½ to 2 hours or until the internal temperature reaches your desired doneness (135°F for medium-rare).
Step 2: Making the Mashed Potatoes
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
- Drain and return the potatoes to the pot. Add in half-and-half, lemon zest, 2 cloves of garlic, and butter.
- Mash away until smooth and creamy. Adjust salt to taste.
Step 3: Pancetta Peas
- Cook pancetta in a large pan until crispy.
- Add shallots and cook for another minute.
- Pour in stock and scrape up any browned bits from the pan.
- Stir in peas and cook until peas are warmed through. Season with salt and pepper.
Step 4: Crafting the Gravy
- Melt butter in a small saucepan.
- Whisk in flour to create a roux. Cook until it starts to turn golden.
- Add strained pan drippings and additional beef stock, whisking constantly until thickened.
Notes
- Temperature Control: Use a meat thermometer to ensure precise doneness of your roast beef.
- Resting Time: Let the meat rest for at least 15 minutes before slicing to retain juices.
- Garlic Mash: For a stronger garlic flavor, roast the garlic cloves and then mash them into the potatoes.
- Season Throughout: Always season your components throughout the cooking process for a consistent flavor.
- Wine Substitute: If you don’t want to use red wine, you can substitute with additional broth mixed with a tablespoon of red wine vinegar.
Nutrition
FAQs
Can I use a different cut of beef?
Yes, you can use a top round, bottom round, or eye of round roast. Just adjust cooking time based on the size and cut.
Is there an alcohol-free version?
You can replace the red wine with beef or chicken broth mixed with a tablespoon of vinegar.
How can I make this dish gluten-free?
Use a gluten-free flour blend for the gravy. Everything else in the recipe is already gluten-free.
What’s the best way to reheat leftovers?
Reheat your roast beef in the oven at a low temperature to avoid drying it out. The mashed potatoes and peas can be reheated in the microwave.
Can I freeze the leftovers?
You can freeze the roast beef, potatoes, and peas in separate airtight containers. Thaw in the refrigerator overnight before reheating.
Conclusion
Roast beef with mashed potatoes and peas is the quintessential comfort food. Whether it’s for a Sunday dinner with family or an intimate gathering with friends, this dish never fails to impress. With detailed steps and helpful tips, you’re all set to create a meal that’s both delicious and memorable. Enjoy the process and, most importantly, savor every bite. Bon appétit!
