round roast recipe with sides for easter

What’s Up, Hungry People

Simple and delicious round roast beef—it’s tender and full of flavor, and while it cooks, I’ve added two BONUS recipes to this post so you can be ahead of the game for Easter next weekend.

This recipe embraces the “high heat, slow roast” method of cooking, where the oven is set to a super high temperature at the beginning, and then left closed for an hour or two to continue cooking the meat while off. This technique ensures a roast beef with a golden crust and a tender center that’s just perfect for your holiday table.

While the beef is roasting, there’s plenty of time to whip up not one, but TWO sides from scratch: cheesy Hasselback potatoes and a fresh spring salad with a spicy homemade Italian dressing.

The Hasselback potatoes can be stuffed with your favorite kind of cheese once they’ve roasted alongside the beef. They are then broiled until the cheese is melted and bubbly, just prior to serving. This step adds a crispy, golden layer to the perfectly soft potatoes, creating a delightful contrast.

The salad, dressed in a zesty Italian dressing that you make yourself, provides a crisp, cool balance to the warm, hearty main and side dishes. It’s a simple mix that comes together quickly and allows your guests to customize their plates with a variety of fresh, colorful toppings.

Everything is ready to serve at the same time, an impressive feat for even the most seasoned chefs—and especially for any at-home cooks just starting out.

Here’s What You Need

Round beef roast: Provides a rich, beefy base for the main dish.
Flour: Helps thicken the crust forming on the beef.
Paprika: Adds a sweet, smoky flavor to the roast’s crust.
Creamy horseradish: Offers a pungent kick to enhance the beef’s flavor.
Spicy mustard: Contributes a sharp, tangy depth to the seasoning paste.
Fresh rosemary: Infuses the meat with a fragrant, herbal aroma.
Olive oil: Used for cooking and creating a paste for the roast.
Pearl onions: Sweeten when roasted, adding a caramelized texture.
Carrots: Provide a sweet, earthy contrast to the savory meat.
Red bell peppers: Add a sweet, mildly pungent flavor and color to the dish.
Garlic: Roasted to mellow its bite, enriching the overall savoriness.
Salt & pepper: Seasonings to enhance the natural flavors of the ingredients.
Russet potatoes: The starchy base for Hasselback potatoes.
Butter: Adds richness and helps brown the potatoes.
Sharp cheddar cheese: Melts into the potatoes for creamy, cheesy goodness.
Greek yogurt: Offers a cool, tangy complement to the potatoes.
Apple cider vinegar: Base for the dressing, adds a bright acidity.
Red pepper flakes: Bring a spicy heat to the salad dressing.
Honey: Balances the dressing with a touch of sweetness.
Spicy brown mustard: Adds tang and spice to the dressing.
Spring salad mix: Light, crisp foundation for the salad.
Feta cheese: Adds a creamy, salty touch to the salad.
Tomatoes: Provide freshness and a juicy texture in the salad.
Shredded carrots: Contribute color and a slight sweetness to the salad.
Croutons: Offer a crunchy texture contrast in the salad.

Let’s Cook

Getting the Roast Ready

First things first, let’s get that beef roast out of the fridge about an hour before you plan to cook. Bringing it to room temperature is a crucial step for even cooking. Now, while the beef is sitting, you can prepare your roasting rub. Grab a small bowl and mix together your flour, paprika, creamy horseradish, spicy mustard, rosemary, and a good pour of olive oil. Mix it until you get a nice, thick paste. Then, massage this rub all over your beef until it’s completely coated and looking ready for the oven.

Veggie Prep

Next up, let’s tackle the veggies. If you’re using pearl onions, you’ll want to blanch them first. Just toss them into boiling water for about a minute, then cool them down in some ice water. This makes it super easy to peel them. Once that’s done, or if you’re using chopped sweet onions, no worries—just set them aside. Then, chop up your carrots and red bell peppers, and keep your garlic cloves whole. Throw all these veggies into your roasting pan, drizzle with a bit more olive oil, sprinkle with salt and pepper, and stir them up so they’re nicely mixed. Arrange them around the edges of the pan to make a nice little nest in the center for your roast.

Roast and Potatoes

Now, let’s get that oven fired up to 500°F. While it’s heating, you can start on the Hasselback potatoes. Slice them up almost all the way through and drizzle them with melted butter, seasoning with a bit of salt and pepper. Wrap them lightly in foil—they’re going in with the roast. Place your prepared roast in the center of the veggie nest you made in the roasting pan. Once the oven is hot, put the potatoes on the top rack and the roast right in the middle. You’ll only need to roast it for about 5 minutes per pound. So, for a 2.25-pound roast, that’s roughly 12 minutes.

The Waiting Game

After those 12 minutes, turn off your oven but don’t open it. Seriously, keep that door shut! The roast will keep cooking in the residual heat, and that’s where the magic happens. This is a great time to whip up the dressing for your salad. Just mix together apple cider vinegar, red pepper flakes, honey, spicy mustard, and olive oil in a jar—give it a good shake, and then set it aside.

Broil the Potatoes

Once you’re past the waiting period and have checked the roast’s temperature, it’s time to finish off those potatoes. Turn on your broiler and stuff the slices of your potatoes with the sharp cheddar cheese. Broil them just until the cheese is deliciously golden and bubbly.

Serve It Up

Slice up your roast, serve with those cheesy Hasselback potatoes and toss the salad with the dressing you made. Don’t forget to let your guests add their favorite toppings to the salad! It’s all about making it your own.

Tips for a Perfect Easter Feast

Choosing the right beef cut: For the best results, select a round beef roast with a little marbling to ensure tenderness and flavor. The marbling will melt during cooking, naturally basting the meat and keeping it moist.
Preparation of Hasselback potatoes: Be careful not to cut all the way through when slicing the potatoes. This will keep the slices connected at the bottom, making it easier to stuff them with cheese later. A good tip is to lay the handle of a wooden spoon next to the potato to act as a stop for the knife.
Roasting temperature check: To ensure your beef roast cooks perfectly, use an oven thermometer to verify that your oven reaches the correct temperature. Oven thermostats can be unreliable, especially in older models.
Dressing the salad last minute: Always dress your salad right before serving to prevent the greens from becoming soggy. This keeps everything fresh and crisp for your guests.
Allowing the roast to rest: Let your beef roast rest for at least 15 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, ensuring that every slice is juicy and flavorful.

Happy Easter!

This Easter, take the stress out of your meal planning with this tender beef round roast, paired perfectly with cheesy Hasselback potatoes and a fresh spring salad. The high heat, slow roast method guarantees a juicy, flavorful roast every time. Plus, with the added sides, you’ll have a complete meal that’s sure to impress your guests. From the savory, golden crust on the beef to the bubbly, melted cheese on the potatoes, every bite is a delight. Enjoy your Easter dinner, Hungry People, and celebrate with a meal that brings everyone together around the table.

Beef Round Roast for Easter Dinner (with TWO SIDES!)

The Starving Chef

A savory and tender beef round roast with a golden crust, served with cheesy Hasselback potatoes and a fresh spring salad.

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Prep Time 2

Cook Time 1 30

Salad Prep 15

Total Time 3 45

Course Dinner, Easter

Cuisine Easter, Fancy Food

Servings

Equipment

Ingredients

FOR ROUND ROAST:

40 oz round beef roast
¼ cup flour
2 tablespoons paprika
2 tablespoons creamy horseradish
2 tablespoons spicy mustard
3 tablespoons fresh rosemary
¼ cup olive oil + more for drizzling
16 oz red & white pearl onions blanched & skins removed (can sub chopped sweet onions)
2 carrots chopped
½ cup red bell peppers chopped
10 cloves garlic whole
salt & pepper to taste

FOR HASSLEBACK POTATOES:

2-6 russet potatoes washed
¼ cup butter melted
10 slices sharp cheddar cheese
salt & pepper to taste
1 cup plain Greek yogurt for serving

FOR SALAD DRESSING:

¼ cup apple cider vinegar
2 tablespoons red pepper flakes or to taste
2 tablespoons honey
2 tablespoons spicy brown mustard
½ cup olive oil
1-2 packages spring salad mix
½ cup feta cheese crumbled for topping
1 cups tomato diced for topping
1 cup carrots shredded for topping
1 cup croutons for topping
+ your favorite salad toppings!

Instructions

About an hour before cooking, set out the round roast to come to room temperature—this is essential for an accurate cooking time. The beef round will need to roast at 5 minutes per pound at a high temperature. My calculations are based off a 2.25 lb beef round roast.
IF USING FRESH PEARL ONIONS: Blanch the pearl onions in boiling water for 30-60 seconds, then quickly cool them in a bowl of ice water. Trim off the roots and excess tips, then pop the onions from their skins.
In a small bowl, stir together the flour, paprika, creamy horseradish, spicy mustard, rosemary, and ¼ cup olive oil until a thick paste forms. Rub the paste all over the beef until it spreads into an even layer. Work it a bit to spread evenly.
Fill the bottom of a roasting dish with the pearl onions, carrots, red bell peppers, and garlic cloves. Drizzle the veggies with olive oil and season with salt and pepper to taste. Gently stir the veggies in the pan and move them to the edges of the pan, leaving a well in the center. Place the seasoned beef round in the center of the roasting pan. Set aside.
Preheat the oven to 500°F (260°C). While it preheats, slice the Hasselback potatoes. Pour on the melted butter and season with salt and pepper. Lightly wrap in foil.
Place the potatoes on the top rack of the preheated oven and the round roast, uncovered, on the middle rack. Cook the roast for 5 minutes per pound. At 2.25 pounds, cook it at 500°F for 12 minutes.
Turn the oven off but DO NOT OPEN THE OVEN for at least 1.5 hours. Resist the temptation to check on it by making the dressing for the salad.
Pour the apple cider vinegar, red pepper flakes, honey, spicy mustard, and olive oil into a mason jar. Shake until completely combined. Do not chill the dressing before serving. Wash and chop the salad and toppings, as desired.
Check the roast's temperature— for MEDIUM RARE: 140-145°F; FOR WELL DONE: 145-150°F. Remove from the oven along with the potatoes.
Turn the oven on to a low broil setting (or move the rack to the center if yours does not have high/low settings). Gently open the slices of the potato and place a slice of cheese between each. Place under the broiler for 10-15 minutes, checking frequently, until the cheese is golden brown and bubbly.
Slice the roast beef with the roasted pearl onions and pan drippings. Serve alongside the cheesy potatoes. Dress the salad with your favorite toppings, or let the guests DIY their own salads and toppings! Add a dollop of Greek yogurt to the potato, (and chives and bacon for an overloaded version!)