Garlic Herb Roast Beef with Crispy Potatoes Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready. Remove the beef roast from the refrigerator thirty minutes prior to cooking so it loses its chill, which helps it cook evenly.

Wash the baby potatoes thoroughly and cut them in half. Finely mince the garlic cloves and chop the fresh mixed herbs. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and have a heavy, oven-safe skillet or roasting pan ready.

Instructions

Preparation and Searing

1. 1Season the Beef and Potatoes
   Pat the beef roast dry with paper towels. Rub the roast thoroughly with two tablespoons of oil, minced garlic, chopped mixed herbs, and seasoning, pressing them firmly into the meat. Toss the halved baby potatoes with the remaining one tablespoon of oil and seasoning until evenly coated.
   Look for The beef should be completely covered in herbs.
   Tip Press the rub firmly to help it stick.
2. 2Sear the Beef
   Heat a large, heavy, oven-safe skillet over medium-high heat. Place the seasoned beef roast in the skillet and sear for two to three minutes on each side until a deep, golden-brown crust forms. Remove the skillet from the heat momentarily to prepare for roasting.
   Look for A rich, caramelized crust forms on all sides.
   Tip Do not move the meat too early to get a good sear.

At the end of this initial phase, the beef roast should have a beautifully browned, caramelized crust on all sides. The aroma of searing garlic and fresh mixed herbs should fill the kitchen.

The baby potatoes should be evenly coated in the oil and seasoning, ready to be roasted. Check that the skillet is hot enough to sear the meat quickly without burning the garlic, ensuring a perfect foundation of flavor.

Oven Roasting

3. 3Roast the Beef and Potatoes
   Arrange the seasoned baby potatoes in the skillet around the seared beef roast. Transfer the skillet to the preheated oven at 400°F (200°C). Roast for thirty to thirty-five minutes, tossing the potatoes halfway through in the sizzling oil and pan juices, until the potatoes are golden and crispy.
   Look for The potatoes are tender and golden brown.
   Tip Tossing the potatoes ensures even crispiness.

As the roasting phase concludes, the baby potatoes should look beautifully golden brown and start to develop a remarkably crispy exterior. The roast beef will have darkened in color, and the savory juices will begin to pool in the bottom of the skillet.

The kitchen should smell incredibly rich and savory. Ensure the potatoes are tender when pierced with a fork before proceeding to the final basting step.

Basting and Rest

4. 4Baste, Rest, and Slice
   Remove the skillet from the oven. Spoon the savory garlic herb pan juices generously over the roast beef. Ensure the internal temperature of the beef reaches 145°F (63°C). Let the roast beef rest in the skillet for at least three minutes to lock in the juices, then transfer to a board and slice.
   Look for The juices run clear and glistens when sliced.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Slicing against the grain ensures tender slices.

By the end of the final phase, the roast beef will be perfectly cooked to a safe internal temperature, and the potatoes will be crispy and sizzling. Spooning the savory pan juices over the sliced meat enhances its glisten and flavor. The meat must rest for at least three minutes to allow the juices to redistribute throughout the roast, ensuring every slice remains tender, succulent, and juicy.

Common mistakes

One of the most common mistakes is slicing the roast beef immediately after removing it from the oven. Slicing too soon causes the juices to run out onto the cutting board, leaving the meat dry and tough. Another mistake is crowding the pan with too many potatoes, which steams them instead of roasting them. Ensure there is enough space in the skillet for the potatoes to crisp up in the hot oil.

How to tell it’s done

To determine doneness, always use a meat thermometer inserted into the thickest part of the roast. For a safe and perfect medium-rare roast, the internal temperature must reach 145 degrees Fahrenheit (63 degrees Celsius) followed by a mandatory three-minute rest.

The meat should feel firm yet yielding to the touch, and the sliced beef should display a beautiful, warm pink center surrounded by a deeply seasoned crust.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest