A Classic Roast Beef Dinner with All the Fixings is the epitome of comfort food, offering a hearty and satisfying meal that's perfect for special occasions,
Sunday dinners, or any time you're craving a traditional feast. This timeless dish begins with a perfectly seasoned and slow-roasted beef roast,
chosen for its rich flavor and tender texture. The beef is typically seasoned with a blend of salt, pepper, garlic, and sometimes herbs like rosemary or thyme,
creating a savory crust as it cooks to perfection, either medium-rare, medium, or as preferred.
Classic Roast Beef Dinner with All the Fixings
Ingredients:
For the Roast Beef:
2½ lb beef roast (top sirloin or rib-eye)
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp fresh rosemary, chopped
Salt and black pepper to taste
1 cup beef broth
½ cup red wine (optional)
For the Roast Potatoes:
4 large Yukon Gold potatoes, peeled and chopped
3 tbsp olive oil
Salt and pepper to taste
1 tsp dried rosemary
For the Mashed Potatoes:
2 lbs russet potatoes, peeled and cubed
½ cup butter
½ cup heavy cream
Salt and pepper to taste
For the Yorkshire Pudding:
1 cup all-purpose flour
1 cup whole milk
2 eggs
½ tsp salt
2 tbsp vegetable oil (for the pan)
For the Carrots and Greens:
4 medium carrots, peeled and sliced
1 tbsp butter
Salt and pepper to taste
1 tbsp honey (optional for glazed carrots)
1 lb sautéed greens (spinach, kale, or Brussels sprouts)
For the Stuffing:
1 box stuffing mix (or homemade, if preferred)
1 cup chicken broth
1 tbsp butter
Instructions:
Roast the Beef:
Preheat the oven to 375°F (190°C).
Rub the beef roast with olive oil, minced garlic, rosemary, salt, and pepper.
Heat a large oven-safe pan over medium-high heat. Sear the beef on all sides until browned.
Pour in the beef broth and red wine (if using).
Roast the beef in the oven for about 1–1.5 hours, depending on your preferred level of doneness (use a meat thermometer: 135°F for medium-rare, 145°F for medium).
Let the beef rest for 10 minutes before slicing. Drizzle with gravy before serving.
Prepare the Roast Potatoes:
Preheat the oven to 400°F (200°C).
Toss chopped potatoes in olive oil, rosemary, salt, and pepper.
Spread them in a single layer on a baking sheet.
Roast for 30–40 minutes, flipping halfway, until crispy and golden brown.
Make the Mashed Potatoes:
Boil peeled and cubed potatoes in salted water for 15–20 minutes, until fork-tender.
Drain and return to the pot. Mash with butter and heavy cream until smooth and creamy.
Season with salt and pepper to taste.
Make the Yorkshire Pudding:
In a bowl, whisk together flour, milk, eggs, and salt.
Pour vegetable oil into a muffin tin and place it in the oven while preheating to 425°F (220°C).
Once the oil is hot, pour the batter into the muffin tin, filling each cup halfway.
Bake for 20–25 minutes, or until golden and puffed up.
Cook the Carrots and Greens:
For the carrots, sauté them in butter with a pinch of salt and pepper for 5 minutes. Add honey for a glazed effect, if desired.
For the greens, sauté in a pan with butter, salt, and pepper until tender.
Prepare the Stuffing:
Prepare stuffing according to the package directions, using chicken broth and butter for extra flavor.
Assemble the Plate:
Arrange a slice of roast beef on the plate and drizzle with rich gravy.
Add a portion of crispy roast potatoes, creamy mashed potatoes, a fluffy Yorkshire pudding, sautéed carrots, greens, and a generous serving of savory stuffing.
Serve this comforting dinner with a glass of red wine for the ultimate feast! 
