Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Roast Beef
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 400°F (200°C).
Sprinkle the chopped onion, celery root, carrot, parsley, and bay leaf over the bottom of a roasting pan.
Place the roast on top of the vegetables.
If the roast is dusty, wipe it with a cloth dampened in cold water.
Roast
Roast for 10 minutes per pound for rare, 12-15 minutes for medium, or 20 minutes for well done.
Once browned, reduce the oven temperature to 350°F (175°C) and continue roasting until done.
Do not season until the roast is browned; then add salt and pepper.
Baste frequently with the juices and fat that drip from the roast.
Avoid piercing the roast with a fork to retain juices.
If using a patent roaster, no turning or basting is required.
Add sliced fresh tomatoes or canned tomatoes to the roast.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Carrot + parsleytop 1% of all pairsSmell alikestrongCooked together8,053 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Celery + carrottop 1% of all pairsSmell alikestrongCooked together10,173 recipes
Shared aroma: myristicin (spice, warm).
-
Celery + parsleytop 1% of all pairsSmell alikestrongCooked together6,810 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Celery + tomatotop 4% of all pairsSmell alikemoderateCooked together3,377 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sirloin, porterhouse, or rib roast
- Provides the main cut of beef, which browns and carries the meat's flavour and juices.
- Onion
- Flavours the pan juices and drippings as it softens beneath the roast.
- Celery root
- Adds savoury aroma to the pan juices used for basting.
- Carrot
- Adds sweetness and aroma to the pan juices used for basting.
- Tomatoes
- Adds acidity and moisture to the pan juices.
The step that matters
Season only after browning. Salt drawn onto the surface before browning can draw out moisture, which steams the meat and slows the Maillard browning that builds flavour. Browning first gives a better crust.
Swap the onion
How well each one fits the dish's main ingredients (celery, carrot, parsley, pepper, tomato):
- Capsicumfits better
- Parsnipfits better
- Turnipfits better
- Onionthe original
Fit is the average pairing score against celery, carrot, parsley, pepper, tomato. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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