Roast Beef

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Ingredients:
– 3 to 4 pounds (1.4 to 1.8 kg) beef roast (such as ribeye or sirloin)
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
– 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
– Salt and pepper, to taste

Instructions:
1. **Preheat Oven:** Preheat your oven to 450°F (230°C).

2. Season the Beef:Rub the beef roast with olive oil, garlic, rosemary, thyme, salt, and pepper.

3. Roast the Beef: Place the roast on a rack in a roasting pan. Roast in the preheated oven for 15 minutes. Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, 150°F (65°C) for medium, or to your preferred doneness.

4. Rest the Meat: Remove the roast from the oven and let it rest for 15 minutes before slicing.

Mashed Potatoes

Ingredients:
– 2 pounds (900 g) potatoes (Russet or Yukon Gold)
– 1/2 cup (120 ml) milk (more if needed)
– 1/4 cup (60 g) butter
– Salt and pepper, to taste

Instructions:
1. Cook Potatoes:Peel and cut the potatoes into chunks. Place them in a pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender.

2. Drain and Mash: Drain the potatoes and return them to the pot. Add butter and mash until smooth. Gradually add milk until desired consistency is reached. Season with salt and pepper.

Carrots and Beans

Ingredients:
– 4 carrots, peeled and sliced
– 1 cup green beans, trimmed
– 1 tablespoon olive oil
– Salt and pepper, to taste

Instructions:
1. **Cook Carrots and Beans:** Steam or boil carrots and beans until tender (carrots will take a bit longer than beans). Season with olive oil, salt, and pepper.

Red Sauce

Ingredients:
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 1 tablespoon tomato paste
– 1 tablespoon flour (optional, for thickening)
– Salt and serve

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