30-Min Roast Beef Dinner
Seared beef with roasted potatoes, broccoli, carrots, and a quick pan gravy — a weeknight take on the British classic that tastes like Sunday dinner but comes together in half an hour.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 thick-cut (8 oz each) beef ribeye or sirloin steaks
- 1.25 lb potatoes, waxy (e.g., Yukon Gold)
- 4 cups broccoli florets
- 2 medium carrots
- 1 cup beef stock
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
Instructions
- 1
Cut potatoes into 1-inch chunks. Toss with oil, salt, and pepper on a sheet pan; spread in a single layer.
- 2
Roast at 425°F for 12 minutes. Add broccoli and carrot slices; toss everything and roast another 10 minutes.
- 3
While vegetables roast, pat beef dry and season generously with salt and pepper on both sides.
- 4
Heat oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 5
Sear beef 2 minutes per side without moving — edges should be golden, centers still rare to medium-rare.
- 6
Remove beef to a plate. Add stock, tomato paste, Worcestershire, and thyme to the skillet; simmer 2 minutes.
- 7
Plate vegetables, top with beef, pour gravy over everything. Serve hot.
Tools you’ll need
- sheet pan
- 12-inch heavy skillet (cast iron or stainless steel)
- oven (preheated to 425°F)
- wooden spoon
- chef's knife
- cutting board
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