Whether it’s a Sunday dinner, holiday meal, or simply a treat, there’s nothing better than roast beef.
To me, the perfect roast beef is super tender, thinly sliced, and very moist (make sure to let it rest!).
Still, there’s one surefire way to improve an already perfect dish: perfect pairings!
This delightful meal is only as good as its side dishes, so today, I’ll give you a rundown of what to serve with roast beef.
From classic sides like mashed potatoes and roast carrots to sides I bet you’ve never tried before, there are a plethora of options when it comes to what to goes with roast beef.
With this list, you’ll never have to worry again when whipping up a plate of roast beef for the family!
Halloumi is always great, but if cooked incorrectly, it can become a bit too squeaky. You don’t need to worry about that with this recipe!
These halloumi fries are gooey and stringy with a crispy and perfectly seasoned outside. They’re the perfect finger food to set the stage for a hefty plate of roast beef!
Taking only 10 minutes total for prepping and cooking, halloumi fries are a great option if you don’t have a lot of time on your hands.
The results won’t disappoint, either. With a meaty main like roast beef, a cheesy and carby side simply makes sense!
2. Kettle Chips
I’m really excited about this recipe. It’s not only an appetizer to your roast beef meal, but can also be something to snack on while watching a movie or when together with your friends and family!
The reason? Everyone loves potato chips! But why go for store-bought versions filled to the brim with sodium when you can make your own batch at home?
These simple kettle chips are tasty bite-sized treats, but they do take a bit of time and effort to prepare. Make sure to set aside around an hour for this one.
Once they’re ready, you’ll have yourself a great treat to pair with roast beef and other meaty mains!
3. Sumac Onions
Wondering what to serve with roast beef sandwiches that can also fill the role of an appetizer? I’d like to introduce you to sumac onions!
Sumac onions are an incredibly simple side; after all, they’re simply quick-pickled and seasoned red onions. However, what makes them better than your ordinary stir-fried onions is their Middle Eastern flair!
This dish also won’t take up much of your time at all. It’s ready in 10 minutes and packs so much personality into your roast beef meal! Try this side next time, and you’ll understand why I love it so much.
Sometimes, the best side is one that doesn’t hoard too much attention. That’s why I think this horseradish sauce deserves a spot on this list!
If you want to shine the spotlight on the meat itself, this succulent sauce will play the perfect supporting role on the plate. While you can grab one from the store, trust me when I say it’s worlds better if you make the condiment yourself.
This sauce recipe is creamy and tangy and only uses ingredients you already have in your pantry. The best part? It’s ready in just five minutes!
I’m a sucker for mushrooms! If I’m lost on what sides go with roast beef, I know it’s time to prepare a serving of caramelized mushrooms.
Nature’s treats are the perfect choice if you want to pack more nutrients into your roast beef meal.
This caramelized mushroom recipe creates buttery, creamy, garlicky mushrooms that’ll transform your dinner from great to amazing! And since they’re ready in 20 minutes, it won’t take all afternoon to prepare either.
If you’re cooking a summer BBQ roast (or just a lover of corn on the cob), this dish is for you.
Corn is always a welcome addition to meat and seafood dishes, but with this recipe, I bet you won’t ever want to cook your corn any other way!
Slathered in butter and spices, this side is sweet, succulent, and all-around perfect. It’s super simple and easy to make, and you’re sure to taste perfection from the first bite.
Looking for a hearty, carby, flavorful side dish for your roast beef? There’s a reason roast potatoes are a classic complement!
The potatoes create a lovely base flavor and texture that goes extremely well with the seasoned juices of your roast beef.
However, don’t just settle for ordinary roast potatoes. Kick it up a notch with amazing Lebanese flavorings like lemon, salad, olive oil, cilantro, and parsley for a spiced-up, upgraded version!
While it’s a simple mix, the seasonings add so much zest to the potatoes. In my books, it’s a match made in heaven!
8. Rice Pilaf
Rice is one of the most reliable sides to roast beef, but why settle for plain old rice? Upgrade this staple carb dish by whipping up rice pilaf instead!
White rice is enhanced with chicken stock, olive oil, onion, garlic, salt, pepper, and parsley. You can also add in seasonal veggies (or just your favorites) for extra color and taste.
I love this dish alongside roast beef because the rice is perfect for absorbing those meaty juices!
Yorkshire pudding is a traditional English side to roast beef and other meats, and it’s a classic for a reason!
These puffy, buttery cups are crispy on the top while being soft and fluffy in the middle. That’s why they’re perfect for roasts and gravies!
They soak up all the excess beef roast drippings, so they’re excellent for maximizing flavor and reducing waste. Yorkshire puddings are easy to make as well, and you can use a standard muffin tray if you don’t have a pudding tin.
This pasta recipe is so creamy and decadent, it’s a great side for when I’m craving a hearty and super satisfying meal!
All you’ll need for this mouthwatering orzo dish is cream, parmesan, and garlic for that authentic Italian flavor.
For an even more delectable pasta, cook the noodles in chicken stock! Vegetable stock is fine as well — both are so much better than plain old water.
Once your pasta is cooked to perfection, pour the cream and parmesan into the pot. Yes, it’s a one-pot recipe that won’t take up too much time to prepare at all!
I’m sure we can all agree that potatoes are a trusty partner to roast beef.
But when you add garlic to the mix? Your batch of mashed potatoes will disappear into everyone’s bellies in no time!
On their own, mashed potatoes add texture and a great base flavor that allows your roast to shine. With the addition of garlic (and sour cream and chives), your potatoes will reach a whole new level of taste!
It’s soft, creamy, buttery goodness you just can’t say no to. I love topping these potatoes with extra melted butter, gravy, or drippings from the roast. Trust me, the flavors are out of this world!
This pasta dish is great if you want a slightly lighter, fresher, and more colorful side without sacrificing any creaminess. I also like having it as a vegetarian option when I’m serving a meat main, as it’s just as great on its own as it is as a side.
To make it, all you need to do is blend roasted red peppers with garlic, oregano, paprika, salt, pepper, and milk (lactose-free or plant-based is fine!). Then, mix the sauce into your al dente pasta, adding pasta water for gloss and parmesan to taste.
And voila — it’s ready to serve! The recipe only takes 15 minutes, and to save time you can even use jarred peppers.
Gratin might be my absolute favorite way to eat potatoes (though I must say, there are so many contenders!).
This French treat creates a tender, gooey, garlicky, and cheesy pot, with all the delicate potato layers cooked to perfection.
The molten goodness of gratin embraces the savory flavor of the meat. It’s a filling combo that everyone will love; both kids, and the young at heart!
Just make sure to use some extra cheese on top (the recipe calls for Gruyere, but I enjoy adding in a little parmesan as well) to get that crackly, crunchy layer. It’s a simple tweak, but the result is superior texture overall!
14. Tomato Soup
When it comes to side dishes for roast beef, tomato soup is one of my top options. And it helps that this recipe gives me tomato soup that tastes like pizza in a bowl!
This hearty soup is the perfect blend of roasted tomatoes, onions, garlic, basil, and seasonings.
The result? A warming and delicious soup that’s right at home beside roast beef, especially during the cooler months!
Just know that the soup takes almost an hour and a half to prep and cook, so it’s best to get this going in advance. I promise all that effort is worth it!
15. Duchess Potatoes
Fancy duchess potatoes are perfect for Christmas dinner and special occasions! These delicate swirls are so pretty and have the perfect combo of a crispy top and creamy middle.
They only take around an hour to make (and most of that is cooking and chilling time), so you’ll hardly need to break a sweat.
If you’re really short on time, you can also make these potatoes ahead of the big day; they’re good in the freezer for up to six months!
If I’m thinking about making barbecue or roast meats, roasted carrots are a can’t-miss. These treats are the perfect companion to a roast meal every single time!
I’ve tried many recipes out there, but the one I’m sharing with you now stands out from the rest. You’re sure to get simple, sticky, and caramelly goodness to pair with each tender slice of roast!
The best part? Since these carrots cook at the same temperature as the beef, I can pop them into the oven at the same time.
Here’s a pro tip: The honey can be a bit messy, so I recommend using parchment paper to make cleanup a lot easier.
17. Beef Gravy
And of course, you can always make a simple beef gravy when you’re roasting beef! It’s the perfect use of drippings from the meat and adds so much flavor and personality to your roast.
If you don’t have enough juices but still want to beef the dish up a little (pun absolutely intended), you can always use beef broth and butter!
The recipe itself takes only 10 minutes in total. It’s my go-to side to whip up when I’m running out of time or ideas — try it out next time!
Wondering what goes with roast beef sandwiches that your guests likely haven’t tried before? You’ll never go wrong with this roasted vegetable medley!
Ratatouille is my trusty vegetable side because it’s just so versatile. You can make it with seasonal vegetables or whatever you currently have in your fridge.
If anyone’s got allergies or likes one veggie over another, you can easily swap the ingredients!
It’s a great choice to serve with roast beef as the complex layers of flavor go really well with the strong taste of the meat. Yum!
This Lebanese green beans recipe might be a little less familiar, but don’t knock it until you try it!
The slightly sweet green beans are served in a spiced tomato and onion sauce, making them warm, flavorful, and inviting.
This recipe is one of my go-to’s when I’m short on time, as it only needs 5 minutes of prep and less than half an hour of cooking time. If I’m really pressed, I can even swap in canned tomatoes and green beans. It’s so easy!
You can use fresh ingredients if you like, but keep in mind that it will take another 20 or so minutes of cooking time to get the right softness.
If you prefer a cooling side with your roast but still want that Mediterranean twist, try out this salad!
It combines cucumber, red onion, yogurt, mint, garlic, and salt for a creamy, fresh, and flavorful side dish.
This salad comes together in five minutes (quicker if you can slice vegetables faster than I can) and stores well in the fridge. I also enjoy the leftovers of this salad and roast beef in a pita or wrap!
This salad is technically closer to a cold pasta dish, but that might be the reason behind why it’s so good.
After all, it’s really just pasta (I find farfalle to be a scrumptious choice for this recipe, but any short-cut pasta will do) and homemade tomato pesto!
The pesto is easy to make as well. Just combine sun-dried tomatoes, garlic, nutritional yeast, basil, pine nuts, lemon juice, salt, pepper, chili flakes, and olive oil in a food processor, blend – and you’re done!
This recipe is accidentally vegan as well, and while it won’t be once you serve it with roast beef, it can make for a great standalone treat.
22. Caesar Salad
Caesar salad is also a perennial favorite. I mean: who doesn’t love a salad that contains bread, cheese, and bacon? It’s simple and super delicious, especially if you get the dressing right.
This recipe calls for mayo, garlic, anchovy filets, lemon juice, dijon mustard, Worcestershire sauce, parmesan cheese, salt, pepper, and a little milk in the dressing. Trust me – the entire ensemble is just perfect!
Don’t be scared off by the anchovies. They’re thoroughly blended in and you won’t be able to tell they’re even in there — except through the umami goodness and flavorful complexity of your salad, that is!
Since you’re prepping a savory, meaty dish like roast beef in the first place, why not pair it with a delightfully refreshing and light side like coleslaw?
This is one of my favorites because I can pair coleslaw with literally anything!
Using only shredded cabbage, carrots, mayo, honey, and vinegar, this super simple salad is ready in just five minutes. Experiment with the recipe to get that perfect tangy slaw everyone will adore.
Make sure to refrigerate it for at least an hour before serving if you can — it’s best while its cold and crispy!
If you’re lucky enough to have fresh asparagus in season near you, take advantage and make some simple grilled asparagus with your roast!
One of the things I love about this recipe is that it doesn’t take much to whip up at all. All you need is a hefty serving of asparagus spears, a little virgin olive oil, and balsamic vinegar. Then, you’re all set!
This recipe can be made in a grill pan as well if you don’t have a grill (or simply don’t want to fire it up).
It’s a 20-minute recipe including marinating time, so you’ll have the most flavorful, tender asparagus in short order!
This vibrant fruit salad is a summer favorite, and it’s ideal when paired with roast beef as the sweet freshness contrasts beautifully with the hearty meaty flavors.
However, I’d recommend serving it on a side plate or bowl to avoid meat juice in your mangos!
Aside from the mangos, this salad needs grapes, strawberries, pineapple, blueberries, and kiwi, gently tossed together with some honey and lemon juice.
If you’re looking to mix things up and have some extra time, you can use a cookie cutter or other tool to cut the fruit into fun shapes!
This recipe can be made ahead of time and is good in the fridge for up to five days. I also like freezing any awkward leftovers as quick smoothie add-ins!
Roast beef is a luxurious and decadent meal, so you should follow it up with an equally exquisite dessert!
This dark chocolate mousse definitely takes the (…mousse?) cake — it’s sophisticated, rich, and delicious!
Mousse can be a little more complex to make than other desserts.
You’ll need to melt the chocolate into espresso powder, water, and a little sugar on a double boiler, separate your eggs carefully into different bowls, then combine the egg yolks with sugar, salt, and vanilla, and into the chocolate.
As for the whites, whip them with sugar until they form stiff peaks, and then carefully fold them into the other mixture.
While it’s a little more involved as a process, the texture and intense flavor of the resulting mousse make it all worth it!
For extra presentation points, top with a generous dollop of whipped cream or chocolate shavings. If you’re feeling extra decadent, add strawberries or raspberries as well. I enjoy serving this dessert with coffee or after-dinner cocktails!
If you’re looking to keep things traditional while still enjoying an amazingly luxurious dessert, this toffee pudding is the way to go! It’s super fluffy, satisfying, and warming.
This upgraded version of the classic dessert adds homemade sea-salt caramel sauce. While you do need to keep an eye on caramel as it cooks ( it does get very hot), it’s still pretty easy to make yourself!
For the perfect pudding, only pour half of the sauce over the cake when it comes out of the oven. Reserve the other half for topping over the cake when you serve it!
If you want something extra, you can never go wrong with a scoop of vanilla bean ice cream alongside this cake. Personally, I usually serve it with a humble cup of tea!
What to Serve With Roast Beef: 27 Best Side Dishes
- Halloumi Fries
- Kettle Chips
- Sumac Onions
- Horseradish Sauce
- Caramelized Mushrooms
- Corn on the Cob to serve in summer
- Spicy Roasted Potatoes
- Rice Pilaf
- Yorkshire Pudding
- Garlic Parmesan Orzo Pasta
- Garlic Mashed Potatoes
- Roasted Red Pepper Pasta
- Gratin Dauphinois a French Potato Side Dish
- Tomato Soup
- Duchess Potatoes for Christmas dinner
- Roasted Carrots with Honey & Thyme
- Beef Gravy
Veggies & Salads
- Roasted Vegetable Medley Ratatouille
- Green Beans in Tomato Sauce
- Refreshing Cucumber Yogurt Salad
- Sun Dried Tomato Pesto Pasta Salad
- Caesar Salad
- Grilled Asparagus
- Summer Fruit Salad with Honey Lemon Dressing to serve in summer
- Dark Chocolate Mousse
- Salted Caramel Sticky Toffee Pudding
- Pick a side.
- Pick a salad.
- End with a dessert.
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.