Season the Roast:
Rub the roast with olive oil, then generously season with salt, black pepper, garlic, rosemary, and thyme. Coat the roast evenly on all sides. Once seasoned, rub the Dijon mustard all over the roast for an added depth of flavor.
Roast the Beef:
Place the roast beef on a roasting rack in a shallow roasting pan. Roast it in the preheated oven for 15 minutes at 450°F (230°C) to develop a rich crust. After 15 minutes, lower the oven temperature to 350°F (175°C) and continue roasting for about 1.5-2 hours, or until the internal temperature reaches your desired level of doneness (125°F for rare, 135°F for medium-rare, 145°F for medium, or 160°F for well-done).
Rest the Beef:
Remove the roast from the oven and let it rest for 15-20 minutes before slicing. This resting period allows the juices to redistribute, keeping the meat tender and juicy.
For the Melting Potatoes:
Preheat the Oven and Prepare the Potatoes:
While the roast is cooking, preheat your oven to 375°F (190°C). Peel and cut the Yukon Gold potatoes into large chunks.
Cook the Potatoes:
In a large oven-safe skillet, heat the olive oil and butter over medium heat. Once melted, add the smashed garlic cloves and cook until fragrant (about 1 minute). Add the potato chunks to the pan and season with salt, pepper, and fresh rosemary.
Sear the Potatoes:
Cook the potatoes on medium-high heat, turning occasionally, until they are golden brown on all sides (about 5-7 minutes).
Add Broth and Roast:
Pour the chicken or vegetable broth over the potatoes and bring it to a simmer. Transfer the skillet to the preheated oven and roast for about 40-45 minutes, or until the potatoes are fork-tender and have absorbed much of the broth. The potatoes should be creamy on the inside with a crispy golden crust on the outside.
Garnish and Serve:
Once the potatoes are ready, remove the skillet from the oven. Garnish with freshly chopped parsley if desired.
Tips for Serving and Storing:
Serving Tips:
Slice the roast beef against the grain for the most tender slices. Serve the melting potatoes alongside the beef, ensuring each plate gets a generous portion of both. Pair this dish with a green vegetable like steamed broccoli, sautéed spinach, or a fresh salad for a balanced meal.
Storing Leftovers:
Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the beef gently in the oven at a low temperature to preserve its juiciness. For the melting potatoes, store them in a separate container in the fridge for up to 2-3 days. Reheat the potatoes in the oven to maintain their crisp texture.
Freezing:
If you have extra roast beef, it can be frozen for up to 2-3 months. Be sure to wrap the beef tightly in plastic wrap and aluminum foil to prevent freezer burn. Reheat it slowly in the oven when ready to serve.
Variants:
Herb-Infused Roast Beef:
For an extra herbal flavor, add a few sprigs of fresh rosemary or thyme directly into the roasting pan, along with a halved onion or some whole garlic cloves. This will infuse the roast with additional fragrance and flavor.
Roast Beef with a Crusty Herb Coating:
For a more flavorful crust, you can create a mixture of breadcrumbs, Parmesan cheese, garlic, and herbs. After the initial roasting time at high heat, press the breadcrumb mixture onto the roast and return it to the oven for an additional 10-15 minutes until golden and crispy.
Vegan Version (Potatoes Only):
If you’re looking for a vegetarian or vegan alternative, you can skip the roast beef and focus solely on the melting potatoes. Substitute the butter with a plant-based alternative like olive oil or vegan butter to maintain the richness of the dish.
Add Cheese to Potatoes:
For extra indulgence, sprinkle some grated cheese like Parmesan or cheddar over the potatoes in the last 10 minutes of roasting. This will melt into the potatoes, creating a cheesy, golden crust.
FAQ:
Can I use other cuts of beef for this recipe?
Yes, you can use other cuts of beef like sirloin, tenderloin, or top round. However, a rib-eye roast or a similar cut with more marbling will yield a juicier and more flavorful result. Adjust cooking times depending on the size and type of beef cut.
Do I need to sear the roast before roasting it in the oven?
While searing is not strictly necessary, it helps develop a rich, flavorful crust. If you prefer, you can skip the searing and roast the beef directly in the oven, but searing will enhance the taste and texture.
What if I don’t have an oven-safe skillet for the potatoes?
If you don’t have an oven-safe skillet, you can sear the potatoes in a regular pan and then transfer them to a baking dish or sheet pan before placing them in the oven.
Can I make this meal ahead of time?
Yes, you can prepare both the roast and the potatoes ahead of time. The beef can be roasted a day in advance, and the potatoes can be prepped and stored in the refrigerator. Just reheat both in the oven before serving for the best results.
Can I use a different type of potato for the melting potatoes?
Yukon Gold potatoes are ideal for melting potatoes due to their creamy texture, but you can also use other waxy potatoes, such as red potatoes, for similar results. Avoid starchy potatoes like Russets, as they won’t hold up as well in this dish.
The combination of perfectly roasted beef and melting potatoes is a simple yet extraordinary way to impress your guests and satisfy your cravings. The tender, flavorful roast beef pairs beautifully with the creamy, crispy potatoes, creating a balanced, luxurious meal that’s easy to prepare and sure to be remembered. Give this recipe a try, and watch as it becomes a staple in your culinary repertoire.
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