Herb Crusted Roast Beef and Potatoes
Bring restaurant-quality dining to your table with this delicious Herb Crusted Roast Beef and Potatoes recipe. Featuring a tender, juicy 4-pound top round roast beef coated in a fragrant blend of fresh parsley, thyme, rosemary, garlic, and Dijon mustard, this dish delivers bold flavors in every bite. The accompanying Parmesan-crusted roasted potatoes add a golden, cheesy crunch to perfectly balance the meal. With an easy prep and slow roasting technique, this recipe ensures a stunning centerpiece for family dinners or special occasions. Ready in just 2 hours, it’s an effortlessly elegant way to impress your guests while savoring the irresistible combination of savory herbs and melt-in-your-mouth beef. Perfect for holidays or Sunday suppers, this dish will earn a cherished spot in your recipe rotation.
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Recipe Information
Ingredients
- 4 pounds Top round roast beef
- 2 pounds Russet potatoes
- 5 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Dijon mustard
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 cup Parmesan cheese, grated
Instructions
Preheat your oven to 450°F (230°C).
Pat the roast beef dry with paper towels and allow it to come to room temperature for about 30 minutes.
In a small bowl, combine minced garlic, rosemary, thyme, and parsley. Mix in 3 tablespoons of olive oil, Dijon mustard, salt, black pepper, and paprika to form a paste.
Rub the herb mixture all over the roast beef, ensuring an even coating on all sides.
In a separate bowl, toss the potatoes (cut into 1-inch cubes) with 2 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper.
Arrange the seasoned potatoes around the beef in a large roasting pan.
Sprinkle the grated Parmesan cheese over the potatoes for a crispy and cheesy crust.
Place the roasting pan in the oven and cook at 450°F (230°C) for 15 minutes to sear the beef.
Reduce the oven temperature to 325°F (165°C) and continue cooking for approximately 60-75 minutes, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare.
Remove the roast beef from the oven and loosely cover it with aluminum foil. Allow it to rest for 15 minutes to retain its juices.
While the meat is resting, return the potatoes to the oven if they need more crisping. Bake for an additional 10-15 minutes if necessary.
Slice the roast beef thinly and serve alongside the roasted Parmesan potatoes. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
4918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1574 mg | 525% | |
| Sodium | 8080 mg | 351% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 10.9 g | ||
| Protein | 572.1 g | 1144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1292 mg | 99% | |
| Iron | 58.1 mg | 323% | |
| Potassium | 12338 mg | 262% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
