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Classic Roast Beef with Roasted Potatoes

Classic Roast Beef with Roasted Potatoes

Maybe it was Sunday Dinner. Maybe it was what Grandma made. We all grew up eating roast beef, potatoes and gravy. 

Generations change, but roast beef was once a weekly staple. 

This classic roast beef meal is all about one of the most overlooked cuts of meat in your butcher’s section–eye round roast. 

It’s a cut of meat that we pass by thinking it isn’t fork-tender.

We dismiss it as flavorful.

We are wrong.

Potatoes and gravy must be included in the meal.

Why not?

They’re both made in the roasting pan with the roast!

Before Roasting Tips:

Here’s how to get started.

Let’s start with potatoes.

Parboil the potatoes so the outside is cooked while the center is still a bit hard. 

You can skip this step, but it makes a big difference. 

Roasted potatoes with a fluffy inside, similar to mashed potatoes, and crisp outside.

It’s worth the step.

Roast:

Sear the roast in a heavy roasting pan on top of the stove.

This colors and flavors the outside of the meat and creates a delicious base for the gravy.

Once this is done, rub the seared meat with an herb and garlic gremolata.

The gremolata flavors the meat and then becomes the star of the gravy when you scrape it off and simmer it in the gravy to enhance the flavor.

Keep the gremolata coarse with roughly chopped herbs and unpeeled garlic head.

Roast Beef with Roasted Potatoes and gravy

Classic Roast with Roasted Potatoes and Gravy

Makes: Two (2-3 pound roasts)

Total Time: 2 hours

Ingredients:

1 1/2 pound russet potatoes, peeled and cut into chunks

Salt

Gremolata:

3/4 cups coarsely chopped fresh parsley

1/4 cup fresh thyme leaves

1 whole head garlic, unpeeled

3 Tablespoons Olive Oil

1 Tablespoon Kosher Salt

1 Lemon, zested, and chopped

Roast:

(2) 2-3 pound eye round roasts

2 Tablespoons vegetable oil

2 teaspoons salt

Gravy

1 cup yellow onion, diced

1 Tablespoon tomato paste

2 bay leaves

1/4 cup dry red wine

3 Tablespoons all-purpose flour

2 cups reserved potato water

1 (14 ounce) can low sodium beef broth

2 Tablespoons unsalted butter

1 Tablespoon Balsamic Vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Classic Roast Beef with Roasted Potatoes

How to Make Classic Roast with Potatoes and Gravy:

Move oven racks to the bottom position.

Preheat oven to 400-degrees.

Parboil:

Add potatoes to a large pot then pour over enough water to cover potatoes by 1-inch.

Bring water to a boil with potatoes and boil for 15-20 minutes over medium-high heat.

Drain, reserving at least 2 cups of the water for the gravy.

Make the Gremolata:

In a large resealable plastic bag, combine all the gremolata ingredients. 

With a rolling pin or meat mallet, crush the garlic cloves with the herbs.

Sear the Roast:

Season the roasts with salt.

Place the roasting pan on the stove with the oil over medium-high heat and allow oil to heat for 2 minutes.

Then sear the roasts until brown.

Remove roasting pan from heat and top roasts with gremolata.

Next, arrange the potatoes in the pan and place the meat on the opposite side.

Roast meat with potatoes in preheated oven for 45 minutes or until meat reaches 130-135 degrees for medium doneness.

Scrape gremolata from the roasts into the roasting pan.

Remove the meat and potatoes to the serving platter; allow roasts to rest for 15 minutes before carving.

Prepare gravy.

Makes 3 cups

Total Time: about 20 minutes

Take advantage of the brown coating on the bottom of the pan.

There is so much flavor in this coating.

Place roaster on the stove over medium heat (you may need the heat on two burners).

Saute the onion, tomato paste, and bay leaves with the gremolata.

Cook until the onion softens and begins to turn translucent about 6 minutes.

Deglaze the pan with the wine and scrape all those flavor morsels from the bottom of the pan. 

Simmer for about 5 minutes to evaporate the liquid.

Sprinkle the flour over the onion mixture to make a paste.

Gradually whisk in the reserved potato water and the beef broth. 

Whisk constantly to prevent lumps.

Simmer 5 minutes, while whisking, to thicken.

Finish the gravy with butter, balsamic vinegar, and seasoning. Add any juices that have accumulated from the roast resting.

Strain the gravy then serve with sliced beef and roasted potatoes.

Roast Beef with Roasted Potatoes

About Meat Temperatures:

Medium: 130-135- degrees

Medium Rare: 125 degrees

The roasts’ internal temperature will rise 5 to 10-degrees as they rest.

If it is higher than 135 out of the oven, the mean could wind up overcooked.

 

Maybe it was Sunday Dinner. Maybe it was what Grandma made. We all grew up eating roast beef, potatoes and gravy. 

Classic Roast Beef with Roasted Potatoes

Yield: (2) 2-3 pound roasts
Prep Time: 45 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 2 hours

Maybe it was Sunday Dinner. Maybe it was what Grandma made. We all grew up eating roast beef, potatoes and gravy. 

Ingredients

  • 1 1/2 pound russet potatoes, peeled and cut into chunks
  • Salt

Gremolata:

  • 3/4 cups coarsely chopped fresh parsley
  • 1/4 cup fresh thyme leaves
  • 1 whole head garlic, unpeeled
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Kosher Salt
  • 1 Lemon, zested, and chopped

Roast:

  • (2) 2-3 pound eye round roasts
  • 2 Tablespoons vegetable oil
  • 2 teaspoons salt

Gravy

  • 1 cup yellow onion, diced
  • 1 Tablespoon tomato paste
  • 2 bay leaves
  • 1/4 cup dry red wine
  • 3 Tablespoons all-purpose flour
  • 2 cups reserved potato water
  • 1 (14 ounce) can low sodium beef broth
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon Balsamic Vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Move oven racks to the bottom
    position.
  2. Place roaster on the stove over medium heat (you may need the heat on two burners).
  3. Saute the onion, tomato paste, and bay leaves with the gremolata.
  4. Cook until the onion softens and begins to turn translucent about 6 minutes.
  5. Deglaze the pan with the wine and scrape all those flavor morsels from the bottom of the pan. 
  6. Simmer for about 5 minutes to evaporate the liquid.
  7. Sprinkle the flour over the onion mixture to make a paste.
  8. Gradually whisk in the reserved potato water and the beef broth. 
  9. Whisk constantly to prevent lumps.
  10. Simmer 5 minutes, while whisking, to thicken.
  11. Finish the gravy with butter, balsamic vinegar, and seasoning. Add any juices that have accumulated from the
    roast resting.
  12. Strain the gravy then serve with sliced beef and roasted potatoes.
  13. Preheat oven to 400-degrees.

Parboil:

  1. Add enough water to cover the potatoes, add 1 Tablespoon salt. 
  2. Bring water to a boil with potatoes and boil for 15-20 minutes over medium-high heat.
  3. Drain, reserving at least 2 cups of water for the gravy.

Make the Gremolata:

  1. In a large resealable plastic bag, combine all the gremolata ingredients. 
  2. With a rolling pin or meat mallet, crush the garlic cloves with the herbs.

Sear the Roast:

  1. Season the roasts with salt.
  2. Place the roasting pan on the stove with the oil over medium-high heat and allow oil to heat for 2 minutes.
  3. Then sear the roasts until brown.
  4. Remove roasting pan from heat and top roasts with gremolata.
  5. Next, arrange the potatoes in the pan and place the meat on the opposite side.
  6. Roast meat with potatoes in preheated oven for 45 minutes or until meat reaches 130-135 degrees for medium
    doneness.
  7. Scrape gremolata from the roasts into the roasting pan.
  8. Remove the meat and potatoes to the serving platter; allow roasts to rest for 15 minutes before carving.

Prepare gravy.

  1. Take advantage of the brown coating on the bottom of the pan.
  2. There is so much flavor in this coating.
  3. Place roaster on the stove over medium heat (you may need the heat on two burners).
  4. Saute the onion, tomato paste, and bay leaves with the gremolata.
  5. Cook until the onion softens and begins to turn translucent about 6 minutes.
  6. Deglaze the pan with the wine and scrape all those flavor morsels from the bottom of the pan. 
  7. Simmer for about 5 minutes to evaporate the liquid.
  8. Sprinkle the flour over the onion mixture to make a paste.
  9. Gradually whisk in the reserved potato water and the beef broth. 
  10. Whisk constantly to prevent lumps.
  11. Simmer 5 minutes, while whisking, to thicken.
  12. Finish the gravy with butter, balsamic vinegar, and seasoning. Add any juices that have accumulated from the
    roast resting.
  13. Strain the gravy then serve with sliced beef and roasted potatoes.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 1292mgCarbohydrates: 35gFiber: 4gSugar: 4gProtein: 5g

The Nutritional Information may not be accurate.

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