1. Prepare the beef
Take the roast out of the refrigerator about 30 minutes before cooking.
Preheat the oven to 450°F (230°C).
Pat the beef dry with paper towels. Rub it all over with olive oil, then season generously with salt, pepper, garlic powder, thyme, rosemary, and minced garlic.
2. Roast the beef
Place the roast on a rack in a roasting pan.
Roast at 450°F (230°C) for 15 minutes to brown the outside.
Reduce the oven temperature to 325°F (165°C) and continue roasting until the desired doneness is reached. A meat thermometer is the most reliable way to check.
For medium-rare, aim for about 135°F (57°C) after resting.
3. Rest the roast
Transfer the cooked beef to a cutting board and loosely cover it with foil.
Let it rest for 15–20 minutes before slicing. This helps keep the meat juicy.
4. Make the mashed potatoes
Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Drain thoroughly.
Return the potatoes to the warm pot and add the butter. Mash until smooth, gradually adding the warm milk until you reach your preferred consistency.
Season with salt and black pepper.
5. Cook the greens
Heat the olive oil or butter in a large skillet over medium heat.
Add the minced garlic and cook for about 30 seconds.
Add the greens and cook until tender. Spinach will take only a few minutes, while kale or collard greens may require longer cooking.
Season with salt and black pepper.
6. Make the gravy
Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for about 1 minute.
Gradually whisk in the beef broth until smooth.
Add Worcestershire sauce if desired and simmer for 5–7 minutes, stirring occasionally, until the gravy thickens.
Season to taste.
7. Slice the beef
Using a sharp knife, slice the rested roast against the grain into thin, even slices.
8. Assemble the plate
Place a generous scoop of creamy mashed potatoes on each plate.
Add the cooked greens and several slices of roast beef.
Pour warm beef gravy over the beef and mashed potatoes.
Serve immediately while everything is hot.
Tip: For especially tender roast beef, use a meat thermometer rather than relying only on cooking time. The exact roasting time will vary depending on the size and shape of the roast.
See more on the next page