roast beef with potatoes
Ingredients
For the Roast Beef:
3-4 lb beef roast (chuck or rib)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon rosemary (fresh or dried)
1 tablespoon thyme (fresh or dried)
Salt and pepper to taste
1 cup beef broth
For the Potatoes:
2 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley (for garnish)
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Beef:
Pat the beef roast dry with paper towels.
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.
Rub this mixture all over the roast.
3. Sear the Roast:
In a large skillet, heat a bit of olive oil over medium-high heat.
Sear the roast on all sides until browned (about 3-4 minutes per side).
4. Prepare Potatoes:
In a large bowl, toss the potato chunks with olive oil, garlic powder, salt, and pepper.
5. Roast Together:
Place the seared roast in a roasting pan. Surround it with the seasoned potatoes.
Pour the beef broth into the pan.
6. Roasting:
Cover the pan with foil and roast for about 1.5 to 2 hours, or until the beef reaches your desired doneness (135°F for medium-rare).
Remove the foil during the last 30 minutes to allow the beef and potatoes to brown.
7. Rest and Serve:
Let the roast rest for 10-15 minutes before slicing. Serve with the roasted potatoes and garnish with fresh parsley.
Enjoy your hearty meal!
