Classic Roast Beef with Roasted Potatoes

Indulge in Classic Roast Beef with Roasted Potatoes: A timeless dish that promises rich, savory flavors perfect for any family dinner! 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. 

Rediscovering the Eye Round Roast

The eye round roast is one of the most overlooked cuts in the butcher’s section. Many dismiss it as not being fork-tender or flavorful, but they couldn’t be more wrong. This cut of meat, when prepared correctly, is delicious and affordable, making it an excellent choice for a classic meal.

Classic Roast with Roasted Potatoes and Gravy

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 8

Inspired by the memories of Sunday dinners and grandma’s kitchen, this classic roast beef with roasted vegetables promises to bring comfort and deliciousness to your dining table.

Ingredients for Classic Roast Beef with Roasted Vegetables

Potatoes:

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

Gremolata:

• 3/4 cup 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

Before Roasting Tips

Parboil the Potatoes:

• Parboiling ensures the potatoes’ outside is cooked while the center remains slightly firm, resulting in a fluffy interior and crispy exterior when roasted. This extra step is worth it for perfect potatoes.

Sear the Roast:

• Searing the roast in a heavy roasting pan adds color and flavor to the meat’s exterior and creates a delicious base for the gravy. After searing, rub the meat with a coarse herb and garlic gremolata to enhance its flavor further.

Cooking Instructions

1. Preheat the Oven:

• Move oven racks to the bottom position.
• Preheat oven to 400 degrees.

2. Parboil the Potatoes:

• Add potatoes to a large pot and cover with water by 1 inch.
• Bring to a boil and cook for 15-20 minutes over medium-high heat.
• Drain, reserving at least 2 cups of the water for the gravy.

3. Make the Gremolata:

• Combine all gremolata ingredients in a large resealable plastic bag.
• Crush the garlic cloves with the herbs using a rolling pin or meat mallet.

4. Sear the Roast:

• Season the roasts with salt.
• Heat the oil in a roasting pan over medium-high heat for 2 minutes.
• Sear the roasts until brown.
• Remove from heat and top the roasts with gremolata.
• Arrange the potatoes in the pan and place the meat on the opposite side.

5. Roast:

• Roast the meat and potatoes in the preheated oven for 45 minutes or until the meat reaches 130-135 degrees for medium doneness.
• Scrape the gremolata from the roasts into the roasting pan.
• Remove the meat and potatoes to a serving platter and let the roasts rest for 15 minutes before carving.

6. Prepare the Gravy:

• Total Time: About 20 minutes
• Place the roasting pan on the stove over medium heat (you may need to use two burners).
• Sauté the onion, tomato paste, and bay leaves with the gremolata until the onion softens and turns translucent (about 6 minutes).
• Deglaze the pan with the wine, scraping up the browned bits from the bottom.
• Simmer for about 5 minutes to evaporate the liquid.
• Sprinkle flour over the onion mixture to make a paste.
• Gradually whisk in the reserved potato water and beef broth, whisking constantly to prevent lumps.
• Simmer for 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 and serve with sliced beef and roasted potatoes.

Meat Temperatures:

• Medium: 130-135 degrees
• Medium Rare: 125 degrees

Note: The roast’s internal temperature will rise 5 to 10 degrees as it rests. If it is higher than 135 degrees out of the oven, the meat could end up overcooked.

Expert Tips and FAQs

Expert Tips:

• Parboiling potatoes ensures a fluffy interior and crispy exterior.
• Searing the roast adds rich flavor to both the meat and the gravy.

FAQs: Q: Can I use a different cut of beef? A: Yes, other cuts like ribeye or chuck roast work well too.

Q: What can I use instead of red wine for deglazing? A: Beef broth or a splash of balsamic vinegar are good alternatives.

Continue to Content

Classic Roast Beef with Roasted Potatoes

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 15 minutes

Total Time: 2 hours 15 minutes

Inspired by the memories of Sunday dinners and grandma's kitchen, this classic roast beef with roasted vegetables promises to bring comfort and deliciousness to your dining table.

Print

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.
    
    

Notes

Meat Temperatures:

• Medium: 130-135 degrees
• Medium Rare: 125 degrees

Note: The roast's internal temperature will rise 5 to 10 degrees as it rests. If it is higher than 135 degrees out of the oven, the meat could end up overcooked.

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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