Foolproof Roast Beef and Vegetable

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“This is a fool-proof recipe for medium-rare beef. It has never failed me. Adjust time accordingly if you want it rare or well done, but only by a minute or two. If the roast size in not an even number (say 4 1/2 lbs) roast for the lesser amount of time if you like it med-rare. Another minute or two for the 1/2 pound is not suggested. Roast time is for a 4 lb roast.”

Ingredients Nutrition

  • 4 lbs roast
  • 1 small red potatoes, cut in 1/2
  • sweet onion, sliced in quarters
  • carrot, cut into 2 inch pieces
  • garlic pepper seasoning
  • salt
  • oil


  1. Place all vegetables in a zip-lock bag.
  2. Add enough oil to lightly coat.
  3. Remove from bag (I know, I know, this makes sense but one reviewer thought some people might put the entire bag in the oven - insert shocked face) and place vegetables in the roasting pan.
  4. Place roast on top of vegetables.
  5. Sprinkle roast generously with the garlic pepper (see note below).
  6. Sprinkle vegetables with garlic pepper and salt.
  7. Roast at 500 degrees (yes 500 degrees) for (7) seven minutes (yes seven) per pound.
  8. Roast will be medium-rare.
  9. Remove from oven and allow roast sit for 20 minutes or more before carving.
  10. Note: It is believed that adding salt to uncooked meat will draw out the juices.
  11. I always sprinkle with salt when roast is done.

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