Go Back
–+ servings
Roast Beef With Mashed Potatoes And Peas

Roast Beef With Mashed Potatoes And Peas

Ann Jones
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 50 minutes
Course Dinner
Cuisine England
Servings 6 Servings
Calories 666 kcal

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

Calories: 666kcal
Keyword Roast Beef With Mashed Potatoes And Peas
Tried this recipe?Let us know how it was!