How to Make Roast Potatoes With Beef
Roast Beef Recipe with Garlic Butter Potatoes – A crisp-tender roast beef recipe on top of rich, buttery fingerling potatoes with incredible flavors! Slow-roasting the beef on low heat makes wonders on the cut of meat and provides a tender roast beef recipe you'll love. Serve the roast beef to family or company for the best Holiday dinner ever. Enjoy!
Try this for dinner!
Photo credit: © Eatwell101.com
Ingredients list for the Roast Beef Recipe
- 3 pounds (1360g)New York strip roast
- 2 tablespoonsextra virgin olive oil, divided
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground pepper
- 1 teaspoon instant chicken stock
- 3 pounds (1360g) fingerling potatoes, rinsed and patted dry
- 2 tablespoon unsalted butter
- 3 garlic cloves, minced or grated
Photo credit: © Eatwell101.com
Roast Beef Seasoning
We kept things simple in this roast beef recipe: just olive oil, salt, and pepper. Feel free to add in any of your favorite herbs such as sage, thyme, rosemary, etc… Be generous when seasoning the roast beef because it is a big cut of meat and the more flavor, the better. We coat the roast beef with olive oil to allow for more even distribution of salt and pepper and insure your beef gets seasoned all the way around.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
How to roast beef?
Bring the meat to room temperature so the beef roast will cook more evenly throughout. Let the meat sit out for 1 to 2 hours to come up to temperature before roasting.
As you read the directions below, you'll see that we start with a hot oven temp, then we lower the temp to 325ºF (160ºC). Starting with a hot oven gives the beef roast a chance to get that beautiful crust without searing in a skillet beforehand (because the beef roast is a big piece of meat!). Once you get a head start on that beef roast crust, you can lower the temperature and the meat will start cooking slowly.
Use a meat thermometer to check for doneness. We aim at a medium-rare roast, but you can let it roast for longer. Make sure you're inserting your meat thermometer far enough to reach the center of the roast beef for an accurate reading. Aim for an internal temperature of about 145°F (60ºC). The temperature of the inside of the meat will continue to rise a little as it rests.
Transfer your meat to a cutting board and let it rest for 20 minutes to allow all the juices to redistribute throughout the meat.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the roast beef and garlic butter potatoes: Preheat your oven to450°F (230ºC). Place the New York strip roast on a tray, cutting board, or plate, fat side up. Rub the roast with 1 tablespoon olive oil and season all sides generously with salt, pepper, and instant chicken stock like you would make a crust around the meat. Set aside.
2. Place the potatoes in a roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then combine with the garlic herb butter mixture. Toss the potatoes in the butter to coat well.
3. Arrange the beef roast on top of the potatoes, and place it in the oven for about 15 minutes at 450ºF (230ºC). Reduce the oven temperature to325°F (160ºC)and continue roasting for approximately 1 1/4 hours for medium doneness –145°F (60ºC) on a meat thermometer.
4. Loosely tent the roast beef with foil and let stand for 20 minutes to allow the juices to flow back into the meat. Slice theroast beef across the grain and serve with the roasted potatoes and a dollop of herbed butter. Enjoy!
Photo credit: © Eatwell101.com
Tips for the roast beef recipe
- Make sure to rest the meat covered before slicing, this will ensure a juicy tender meat.
- Bring the meat to room temperature. Take it out of the fridge and let it relax a little before roasting.
- Start with the right pan or pot. A heavy-duty roasting pan or a Dutch oven works best. It needs to be able to transfer from stovetop to oven.
- For tantalizing fall-apart meat remember these two words: LOW and SLOW. Simmering at a lower heat for a longer period of time will give even tougher types of meat that tender texture your family will die over!
- Make sure your meat never roasts dry. Keep it covered in its natural juices and beef broth for maximum juicy tenderness.
What other cuts of beef can we use?
There's no single cut of beef that is necessary to make roast beef. Some common cuts beside our New York strip roast include top round roast, top sirloin roast, bottom round roast, eye of round roast. Ask your butcher if you feel overwhelmed with choices!
What to do with roast beef leftovers?
Leftover cold roast beef is one of life's greatest pleasures. It's so versatile! Use it in French dip sliders, in a breakfast hash, or just cold, straight from the fridge. We won't judge!
More roast recipes you might like
- Balsamic Pork Tenderloin in Oven with Fall Veggies
- Garlic Butter Herb Roast Beef
- Roasted Pork Loin with Green Beans
- Honey Mustard Roasted Pork Loin Sheet Pan Dinner
- Spicy Roasted Pork Loin
Photo credit: © Eatwell101.com
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