Roast beef is often served on special occasions such as holidays or birthdays. It’s usually accompanied by mashed potatoes and gravy, green beans, carrots, and other vegetables.
There are plenty of ways to prepare roast beef. Some people prefer to cook it in the oven, while others opt for grilling.
In either case, you should always serve roast beef with some sides. These include potato salad, coleslaw, macaroni salad, and cornbread.
Potatoes are a wonderful complement to roast beef. This recipe is one of our favorites because it elevates the humble potato ball into something special.
We love how these little morsels look, taste, and feel, they’re perfectly served alongside spaghetti and tomato sauce, but you could easily serve them as appetizers or even hors d’oeuvres.
If you’ve never cooked with potatoes before, don’t worry; they’re easy to work with. Just make sure to use small potatoes, preferably fingerlings, Yukon Golds, or russets.
Asparagus isn’t just delicious; it’s healthy too. This vegetable contains a lot of vitamins, including vitamin K, folate, potassium, fiber, and manganese. It’s also high in antioxidants, like lutein.
The best way to enjoy asparagus is roasted. You don’t even have to peel it. Just cut off the ends and toss them into a hot oven for about 10 minutes.
Then, drizzle some olive oil over it and sprinkle some salt and pepper. Bake it again for another 5 minutes. Now, you’re ready to eat.
Corn on the cob is one of those foods that we just don’t think about much anymore. But it’s actually pretty easy to make and super tasty. Corn on the cob is one of those foods that everyone loves.
But it doesn’t always come out perfect. Sometimes it falls apart, sometimes it gets mushy, and sometimes it tastes just plain weird.
But there are some things you can do to make sure your corn cobs turn out great every single time. Follow these tips and tricks to ensure the best-tasting corn on the cob ever!
Whether you want to make it into a side dish or turn it into the main course, there are tons of different ways to prepare corn on the cob. So let’s start cooking!
Mashed potatoes are a classic accompaniment to roast beef because they’re hearty enough to stand up to the hearty flavors of the beef.
They’re also one of those dishes that you can make ahead of time and serve warm, cold, or frozen. And since they’re such a crowd pleaser, they’re perfect for potlucks and parties.
Mashed potatoes are a great way to add flavor to roast beef dinners.
They’re also versatile enough that you can use them as a side dish for almost anything. Add a little garlic powder, onion powder, salt, pepper, and a dash of cayenne pepper to make them even better.
Broccoli is one of those vegetables that you don’t think about much until it’s gone. Once you start eating it regularly, you’ll quickly realize how versatile it is.
This simple side dish features broccoli tossed in olive oil, garlic, and some salt and pepper. A splash of lemon juice adds just enough acidity to brighten up the flavors.
Serve over pasta or rice for a quick and easy weeknight dinner.
Green beans are one of those vegetables that most people love but don’t always cook very often. They’re easy to prepare and add a nice crunchy texture to dishes like salads, pasta, and soups.
If you’ve never tried sautéing green beans, it’s a quick way to make them taste amazing.
The key to cooking green beans is to cut them into pieces no longer than 2 inches long. You want them to retain some bite while still being tender enough to eat.
To do this, boil them in salted water for 3 minutes, drain, and immediately transfer them to a bowl filled with ice-cold water. Once cooled, pat dry with paper towels, and set aside.
Potato wedges are one of our favorite comfort foods. They’re crispy, savory, and just plain delicious. And while we love potatoes roasted over the fire, we’ve found that baked potatoes make great side dishes too.
We like to serve them alongside roast beef, pork chops, chicken wings, and even burgers. But what about those times when you want something different?
When you crave a crunchy snack that won’t weigh down your meal? Well, here’s a quick recipe for some tasty potato wedges.
We love potatoes. They are one of our favorite foods, right up there with rice and pasta. And while we’ve had many different kinds over the years, we think scalloped potatoes are some of the most delicious around.
This recipe is super easy to make and takes very little effort.
Sweet potatoes are one of those foods that you never really think about adding to your diet. They’re just there. But now it seems like every restaurant around us serves up some sort of roasted sweet potato dish.
And while we love our baked yams, sometimes it’s nice to switch things up. This recipe takes the classic sweet potato casserole and adds a few extra ingredients that give it a little something special.
You’ll find everything you need to make this delicious side dish here.
Mushrooms are one of our favorite foods. We love how versatile they are—they’re great on salads, roasted over the fire, and served as a side dish.
But did you know that there are many different kinds of mushrooms out there? Some are meatier and some are sweeter; some are stinky and some are sweet.
Maple-glazed carrots are sweet, crunchy, and a great way to add some flavor to your next dinner party. They’re simple to make, too. All you’ll need is a bag of baby carrots and a small saucepan.
Start by washing your carrots. Then cut each one into quarters lengthwise. Peel off the skin using a vegetable peeler. Next, slice the carrot pieces crosswise into thin strips. You want the slices about ¼ inch thick.
Do you know what we love about Yorkshire pudding? It’s hearty, delicious, and versatile enough to pair with just about anything.
You simply mix together flour, milk, eggs, oil, and seasoning and bake it in a hot oven. It takes less than 20 minutes to make, and you’ll never forget how easy it is.
Yorkshire puddings are a traditional English dish served alongside roast beef. It’s basically a breaded pancake that gets cooked in a hot oven. It’s traditionally eaten with gravy, though you can pair it with just about anything.
Unlike other puddings, it’s rich and savory, rather than sweet. You can make it yourself, but most recipes call for store-bought puff pastry dough.
Artichokes aren’t just good for eating; they’re also great for cooking. They look like little green footballs and taste like asparagus. Artichokes are one of our favorite vegetables to prepare.
They’re delicious and served plain, but we like to dress them up with some lemon juice, garlic, and olive oil.
We’ve been making this recipe for a while, and it’s still one of our favorites. If you don’t have access to good local artichokes, frozen ones work just fine.
Corn pudding is one of those dishes that seems like it should be simple enough to make but somehow turns into quite a challenge.
You might think that making corn pudding is just about adding cornmeal and cream of chicken soup to a pot of boiling water, but there are plenty of twists to add interest to this traditional Southern dessert.
Potato skins are one of our favorite appetizers; we love how crispy they are and how much flavor they add to whatever meal they accompany. They’re also pretty simple to make.
All you really need is some good old American cheese, butter, salt, and pepper.
To prepare your potatoes, cut each into quarters lengthwise, then halve those pieces crosswise. You want to end up with about eight wedges per potato.
16. Dinner Rolls
Roast beef is a scrumptious and saucy dish, so you’ll want to pair it with something that can soak up all that ridiculously tasty sauce. What better match than some soft and buttery dinner rolls?
Not only are they a perfect candidate for soaking up the excess sauce off the plate, but dinner rolls also make a good partner for a hearty meal.
This combination of roast beef and rolls is bound to leave you and your friends feeling stuffed and satisfied.
Brussels sprouts are one of those vegetables that people either love or hate. We think they’re delicious, but some people just don’t like how bitter they taste.
However, there is another way to enjoy these little cabbage gems: roasted. Roasting brings out the natural sweetness of Brussels sprouts, turning them into something completely different.
Frequently Asked Questions
The best cut of beef to use for making a classic roast beef dish is a boneless rib-eye steak.
This cut of meat is known for having a very good ratio of lean to fat. Rib-eyes are typically sold bone-in, meaning that there is still some visible muscle attached to the bones.
When selecting a boneless rib eye, look for one that is about 2 inches thick. These steaks tend to be quite expensive, however. If you can find a nice cut of boneless rib-eye, it will be worth every penny.
Another option is a boneless sirloin tip. Sirloins are similar to rib eyes in terms of size and price. They are usually much thinner, though, and therefore require less cooking time. A 3/4-inch thick sirloin tip will work just fine.
A third option is a boneless loin chop. Loin chops are typically used for roasting. Because they are thin, they take longer to cook than thicker cuts like rib-eyes and sirloins.
Beef is an incredibly versatile meat. It’s easy to cook, and it goes well with many other foods. The recipes in this article will help you get started, but we hope you’ll try new things and experiment with your own ideas.