Classic Roast Beef Recipe

Make the compound butter: mix together all ingredients in a bowl. Cover with plastic wrap and refrigerate until ready to use.

Make the roasted vegetables: place broccoli florets and potatoes in separate baking dishes. Drizzle with olive oil and sprinkle with salt. Set aside.

Make the roast beef: preheat oven to 300°F. (Make sure beef is thawed well before starting with the recipe.) Tie beef using kitchen twine, making the shape as even as possible.

Sprinkle salt and black pepper all over beef. Let stand at room temperature for at least 30 minutes. (Wrap with plastic wrap, if desired.) 
 

Heat vegetable oil in a large frying pan over medium-high heat, and sear tied beef on all sides. Place seared beef on top of a baking rack set on top of a baking pan. 

Roast beef in the preheated oven for 45 to 50 minutes or until internal temperature reaches 125 to 130°F. Remove roast from the oven. 

Increase heat to 350°F. Roast broccoli for 15 minutes and potatoes for 20 minutes, or until tender.

Meanwhile, spread compound butter all over the exterior of the roast beef; cover loosely with foil. Let roast rest for 20 minutes. Remove twine and slice into 1/2-inch pieces.

Place roast beef on a serving platter. Arrange vegetables around beef. Serve immediately with horseradish and mustard, if desired.