Classic Roast Beef with Crispy Sautéed Potatoes
Elevate your Sunday dinner with this timeless classic: a perfectly cooked roast beef paired with golden, crispy sautéed potatoes. This recipe showcases tender, juicy beef seasoned with aromatic herbs and garlic, complemented by the irresistible crunch of potatoes cooked in rich duck fat. The contrast between the succulent meat and the crisp potatoes creates a harmonious balance of textures and flavors that will impress family and guests alike.
Equipment
- Large oven-safe skillet or roasting pan
- Meat thermometer
- Large non-stick skillet
- Tongs
- Sharp knife
- Cutting board
- Peeler
- Large bowl
Ingredients
Meat
- 2.2 lbs High-quality beef roast (ribeye or top round) at room temperature [1 kg]
Produce
- 1.3 lbs Waxy potatoes (such as Yukon Gold or Charlotte) peeled and sliced into 1/8-inch (3 mm) rounds [600 g]
- 6 cloves Garlic 3 unpeeled and lightly crushed, 3 peeled and thinly sliced
- 1 sprig Fresh thyme
- 1 sprig Fresh rosemary
- 4-5 stems Fresh flat-leaf parsley finely chopped
Dairy
- 2 tbsp Unsalted butter [30 g]
Oils & Vinegars
- 2 tbsp Sunflower oil [30 ml]
- 5 tbsp Duck fat or substitute with vegetable oil [75 ml]
Baking & Spices
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt for finishing
Beer, Wine & Liquor
- 1/4 cup Red wine or beef broth optional, for pan sauce [60 ml]
Instructions
Prepare the Roast
- Remove the roast from the refrigerator 1 hour before cooking. Pat dry and season generously with kosher salt and pepper on all sides.
- Preheat the oven to 400°F (200°C).
- Using a sharp knife, make small incisions in the roast and insert sliced garlic cloves and small sprigs of herbs.
- Heat a large oven-safe skillet over medium-high heat. Add sunflower oil and 1 tablespoon of butter.
- Sear the roast on all sides until golden brown, about 3-4 minutes per side.
- Add crushed garlic cloves, thyme, and rosemary to the skillet. Place the remaining 1 tablespoon of butter on top of the roast.
Roast the Beef
- Transfer the skillet to the preheated oven.
- Roast for approximately 15 minutes per pound for medium-rare (internal temperature of 135°F/57°C), turning the roast every 10 minutes and basting with pan juices.
- Remove from the oven when the internal temperature reaches 130°F (54°C). Transfer the roast to a cutting board, tent loosely with foil, and let rest for 10 minutes before slicing.
Prepare the Potatoes
- While the beef is coming to room temperature, soak the sliced potatoes in cold water for 30 minutes. Drain and pat dry thoroughly.
- Heat the duck fat in a large non-stick skillet over medium heat.
- Arrange the potato slices in a single layer (use two skillets if necessary).
- Cook undisturbed for 3 minutes, then flip and continue cooking, turning every 2-3 minutes, until golden brown and crispy on both sides, about 15-20 minutes total.
- Season with flaky sea salt and pepper. Add chopped parsley and toss gently.
Make the Pan Sauce (Optional)
- After removing the roast, place the skillet with pan juices over medium heat.
- Add red wine or beef broth, scraping up any browned bits from the bottom of the pan.
- Simmer until the sauce is reduced by half and slightly thickened, about 3-5 minutes.
Serve
- Slice the roast against the grain into 1/4-inch (6 mm) thick slices.
- Arrange the sliced beef on plates alongside the crispy sautéed potatoes.
- Drizzle the pan sauce over the beef, if using, and serve immediately.
Notes
1. Choose a well-marbled cut for the best flavor and tenderness.
2. For enhanced flavor and moisture retention, salt the beef and refrigerate uncovered overnight before cooking.
3. Use a reliable meat thermometer for perfect doneness.
4. Don’t skip the 10-minute rest after cooking to ensure juicy meat.
5. Always slice against the grain for maximum tenderness.
6. The 30-minute potato soak removes excess starch for crispier potatoes.
7. Use leftover beef for sandwiches or salads with horseradish cream or mustard.
8. Try reverse searing for more even cooking. Start at 250°F (120°C) until internal temp reaches 120°F (49°C), then sear to finish.
9. Experiment with different potato varieties for visual interest.
10. Par-cook potatoes in advance and finish in hot fat just before serving.
2. For enhanced flavor and moisture retention, salt the beef and refrigerate uncovered overnight before cooking.
3. Use a reliable meat thermometer for perfect doneness.
4. Don’t skip the 10-minute rest after cooking to ensure juicy meat.
5. Always slice against the grain for maximum tenderness.
6. The 30-minute potato soak removes excess starch for crispier potatoes.
7. Use leftover beef for sandwiches or salads with horseradish cream or mustard.
8. Try reverse searing for more even cooking. Start at 250°F (120°C) until internal temp reaches 120°F (49°C), then sear to finish.
9. Experiment with different potato varieties for visual interest.
10. Par-cook potatoes in advance and finish in hot fat just before serving.
Notes
- Lighter Alternatives: Use vegetable broth instead of red wine for the sauce, and substitute duck fat with olive oil for a healthier option. Reduce the amount of butter to 1 tablespoon if desired.
- Ingredient Substitutions: If you don’t have access to fresh thyme or rosemary, use 1 teaspoon of dried herbs instead. For a garlic-free version, use shallots or onions. For a dairy-free option, replace butter with a plant-based alternative.
- Storage Instructions: Store leftover roast beef in an airtight container in the refrigerator for up to 3 days. The potatoes can be stored separately to maintain their crispiness.
- Reheating Tips: Reheat the roast beef in the oven at 300°F (150°C) for 10 minutes, covered with foil to retain moisture. For the potatoes, reheat in a skillet over medium heat to restore their crunch.
Quick Tips
- Thickening the Sauce: To make the sauce thicker, add 1 teaspoon of cornstarch mixed with 2 tablespoons of water and simmer until thickened.
- Improving Potato Texture: Soaking the potato slices in cold water removes excess starch, resulting in crispier potatoes. Make sure to pat them completely dry before cooking.
- Special Techniques: Reverse searing the roast ensures more even cooking. Start at a low temperature and sear at the end for a perfectly browned crust.
Side Dish Suggestions
- Vegetables: Serve with steamed green beans, asparagus, or roasted carrots to add color and nutrients to the meal.
- Salads: A fresh mixed greens salad with a light vinaigrette pairs well and adds a refreshing contrast.
- Pasta: Creamy mashed potatoes or buttered egg noodles make for comforting sides that complement the roast.
Nutritional Benefits
- Beef: High in protein, iron, and vitamin B12, which support muscle growth and energy levels.
- Potatoes: Provide dietary fiber, vitamin C, and potassium, promoting heart health and digestion.
- Herbs: Fresh thyme and rosemary are rich in antioxidants, contributing to overall well-being.
Serving Suggestions
- Portion Sizes: Slice the roast into 1/4-inch thick pieces and serve 2-3 slices per person with a generous serving of crispy potatoes.
- Presentation: Arrange the sliced beef on one side of the plate, and fan the potatoes beside it. Drizzle the pan sauce over the beef for added flavor.
- Beverages: Pair with a robust red wine like Cabernet Sauvignon, or a refreshing sparkling water with a lemon wedge.
Meal Prep Tips
- Advance Preparation: The potatoes can be peeled and soaked in water a day in advance. Drain and pat dry before cooking. The beef roast can be seasoned and refrigerated overnight for enhanced flavor.
- Storage for Meal Prep: Store components separately in airtight containers. Reheat the beef in the oven and the potatoes in a skillet to maintain their texture.
Customization Ideas
- Vegetarian Option: Substitute the beef with a hearty vegetable like portobello mushrooms or cauliflower steaks. Sear them and roast as directed.
- Gluten-Free: This recipe is naturally gluten-free, but ensure all broths and seasonings used are certified gluten-free.
- Dairy-Free: Replace butter with olive oil or a dairy-free spread.
- Optional Add-ins: Add a sprinkle of grated Parmesan over the potatoes for a savory twist, or drizzle the roast with a balsamic reduction for an added flavor dimension
