Roast beef is a classic main dish that can be served for anything from a weeknight family dinner to a celebratory holiday feast. However, while delicious on its own, roast beef truly shines when paired with complementary side dishes. The right sides can enhance the flavor of the beef, provide contrasting textures, and balance out the meal.
So what exactly goes well with roast beef? Here are 12 of the best side dish options to consider based on recommendations from top sources
Traditional roasted potatoes
One of the most popular traditional pairings is roasted potatoes. The crispy outside and fluffy interior provides great textural contrast to sliced roast beef. Potatoes also help soak up the delicious juices from the roast. For the perfect roast beef side, try garlic parsley roast potatoes, roasted baby potatoes, or even roasted sweet potatoes.
Fresh green vegetables
Roasted or steamed green veggies like asparagus, green beans, and broccoli are light and fresh complements. Their bright green colors and crisp-tender bite balances the rich meatiness of roast beef. Toss them with olive oil, salt, pepper, and fresh herbs for a simple preparation.
Hearty roasted root vegetables
Root veggies like carrots, parsnips, and beets add comforting sweetness, vibrant color, and complexity Roast them in the oven with olive oil, garlic, and herbs until caramelized for a more interesting alternative to plain potatoes.
Savory mushrooms
Meaty mushrooms sautéed in butter, garlic, and herbs are a umami-rich side dish. Varieties like cremini, portobello, and wild mushrooms pair especially well with roasts. For delicious flavor, try this easy balsamic mushroom recipe.
Fresh bread or rolls
Warm, crusty bread is great for sopping up the tasty pan juices and gravy from roast beef. Rolls, biscuits, or garlic bread are other excellent options. Yorkshire pudding, a popover-like bread, is a must-have with roast beef in British cuisine.
##Classic mashed potatoes
Creamy, smooth mashed potatoes are a beloved tradition with roasts. Keep them simple with butter, milk, and a sprinkle of chives. For more flavor, blend in cheese, garlic, or herbs. Top with gravy for pure comfort food.
Coleslaw or salad
Crunchy coleslaw or a fresh salad adds great texture contrast and cuts the richness of the beef. To make it heartier, include vegetables like shredded cabbage, kale, or spinach. You can also top the salad with blue cheese or bacon bits for more protein.
Macaroni and cheese
Few side dishes say comfort food more than mac and cheese. The creamy, cheesy pasta bakes beautifully alongside a roast. Try versions made with cheddar, gouda, gruyere, or a cheese mix for ultimate flavor.
Butternut squash
The subtly sweet flavor of roasted butternut squash balances the savory beef wonderfully. It also gives the plate bright color and texture. Toss cubed squash with olive oil, salt, and pepper before roasting until caramelized and tender.
##Creamed spinach or peas
For something unique, make some creamed vegetables like spinach or peas. The velvety cream-based sauce pairs divinely with sliced roast beef. The spinach offers an earthy, vibrant note while the peas provide a touch of sweetness.
Classic gravy
A traditional gravy is a given with roast beef. The pan juices from the roast can be used as a base. For more depth, make it with beef broth, red wine, mushrooms, or onions. A creamy horseradish gravy is also excellent for serving with the beef.
Au gratin or scalloped potatoes
For indulgence, au gratin or scalloped potatoes are hard to beat. Thinly slice potatoes, layer them with cream and cheese, and bake until bubbly and golden. The crispy top provides the perfect accompaniment to juicy sliced roast beef.
In the end, the possibilities for roast beef side dishes are endless. Focus on traditional pairings, seasonal fresh vegetables, hearty starches, or rich creamed veggies. With the right sides, a beautiful roast beef dinner comes together seamlessly. Use these recommendations to help inspire your next memorable meal featuring this magnificent main dish.
How To Make Perfect Roast Beef
- Beef: Roast beef demands a cut that is large and lean and evenly shaped. My go-to is top round, which ticks all those boxes and is the most tender of all the cuts from the beef round (a region of the hind leg).
- Olive Oil: A little oil is necessary to turn the garlic and herbs into a paste we can slather over the roast. The oil also conducts heat, aiding crust formation.
- Garlic: Garlic and Mediterranean herbs just have chemistry. I love the way the garlic turns roasty in the oven.
- Herbs: I went with the classic combo of thyme and rosemary, but feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer.
- Salt: Large cuts of meat require a generous amount of salt. A good rule of thumb is to use 1 tsp. kosher salt for every pound of beef.
- Black Pepper: There’s just something about the sharp, woodsy kick of black pepper that makes beef taste beefier.
To get a great crust, it helps to let the surface of the beef dry out a bit before the roast hits the oven—it’ll brown much faster this way. To that end, I recommend placing the roast on a wire rack set inside a baking sheet and refrigerating it for at least 1 hour and up to overnight. Do not cover the roast—we need it exposed to the circulating air of the fridge. This step is optional, but I strongly recommend it.
Okay, let’s get ready to roast! Rev up your oven to 450°. While the oven is preheating, make the herb rub. Stir the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl to combine. Do bear in mind the golden rule of 1 tsp. salt per pound of beef and adjust accordingly, depending on the size of your roast. Massage the rub all over the roast—don’t forget the bottom!
Roasting time! If you’ve got a probe thermometer, now’s the time to use it—it makes it a breeze to monitor the internal temperature of the roast. Just make sure the probe is inserted into the center of the roast and no further—you can make sure of this by rehearsing the insertion depth with the probe pressed against one end of the roast. No probe thermometer? No problem. Any instant-read thermometer will get the job done. Roast the beef, still on the wire rack, for 15 minutes to kickstart browning. Reduce the oven temperature to 325° and continue to roast until the beef reaches an internal temperature of 130° to 135°, 1 1/2 to 1 3/4 hours. At this point it’s tempting to slice the beef and serve it fresh from the oven. Don’t do it—the juices will run right out of the roast. Instead, loosely tent the roast with foil and allow it to rest for 30 minutes to give the juices time to redistribute within the roast.
If the roast was trussed, snip off and remove the butcher’s twine. Transfer the roast to a cutting board and cut crosswise into thin slices. And there you have it: tender roast beef with a gorgeous, deeply browned crust.
Full list of ingredients and directions can be found in the recipe below.
- The best cut of beef for roast beef: Theres no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. I usually use a top-round roast, but a bottom-round roast would work too. If youre unsure, ask your butcher! Since the meat is slow-roasted, tougher, leaner cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.
- How long should I cook my roast beef? That depends on two things: the size of your roast and your desired doneness. My 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours 15 minutes.
- Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and I swear itll come in handy more than just this once. Pro tip: For an accurate reading make sure youre inserting your thermometer deep enough to hit the center of the roast. For medium-rare, aim for an internal temperature of about 130°; for medium, aim for 145°. The internal temperature will continue to rise a bit as the roast rests.
- What to do with leftover roast beef: One of my favorite ways to use up roast beef leftovers is in the classic French dip sandwich. Other great options include beef stroganoff and steak au poivre soup.
Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, leave leftovers unsliced until ready to reheat. To freeze, wrap leftovers in plastic wrap and store in a freezer-safe bag for up to 3 months. Advertisement – Continue Reading Below
- 1 (4-lb.) round roast
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme leaves
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
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- Step 1 Recommended: Place roast on a wire rack set in a baking sheet. Refrigerate uncovered at least 1 hour or up to overnight.
- Step 2 Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
- Step 3 Place roast in roasting pan fitted with a roasting rack. Roast 15 minutes, then reduce oven temperature to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well.
- Step 4 Remove from oven and let rest 15 to 30 minutes before serving.
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
What sides go well with roast beef?
- Mom’s Scalloped Potatoes. …
- Sky High Yorkshire Pudding. …
- Honey Dijon Brussels Sprouts. …
- Quick and Easy Mashed Sweet Potatoes. …
- Balsamic Mushrooms. …
- Roasted Beets with Goat Cheese and Walnuts. …
- Maple Glazed Carrots. …
- Savory Green Beans.
What is traditionally served with roast beef?
Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli.
What goes on a roast beef dinner?
Use a sharp knife to carve the beef into thin slices and arrange on warm serving plates. Serve the beef with the potatoes, Yorkshire puddings, carrots, cabbage and gravy.
What are the best sides for a roast?
roast potatoes, roast parsnips, Yorkshire pudding, buttered carrots, a green veg such as spring cabbage or beans, good rich gravy made from the meat juices, with horseradish sauce or good, strong English mustard.