Try a Little Tenderness

By Tara Bench

Pop one of these delicious, easy-prep beef roasts in the oven and go make merry.

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Beef Roast with Potatoes and Carrots
Photo by Yunhee Kim

Beef Roast with Potatoes and Carrots

You'll need a rib or sirloin cut -- a splurge, but perfect for a special meal.

1. Heat oven to 350 degrees F. (or 425 degrees F. for tenderloin or sirloin). Tie a 5-pound rib roast with kitchen twine if boneless or not compact. Rub roast with 1 tablespoon light brown sugar, 1/2 teaspoon dried thyme, 2 cloves minced garlic, 2 teaspoons kosher salt and 2 teaspoons pepper; place on a rack in a roasting pan. Add cut potatoes and carrots tossed in olive oil to the pan.

2. Roast until meat thermometer registers 5 to 10 degrees below desired doneness (140 degrees F. for medium rare), about 2 1/2 hours (45 minutes for tenderloin or sirloin). Allow to rest 15 minutes before serving.

Serves 4 to 6


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