Classic Roast Beef with Crispy Oven Browned Potatoes

March 3, 2009

Take a cue from our beef recipe to add homemade flavor and color to any night of the week - and without spending the entire day in the kitchen. You'll have more time to relax, enjoy your meal and share stories with your loved ones - unless they're too busy going back for seconds.

Nothing says comfort like savory sirloin and potatoes, generously seasoned and roasted to perfection. You can even get inspired to use the techniques in this beef recipe on other main courses-like chicken with roasted vegetables or turkey with crispy sweet potatoes-to create a new tradition that’s all your own.

Servings: 4 to 6
Prep Time: 20 minutes
Cook Time: 60 minutes

INGREDIENTS
4-6 medium potatoes, peeled and cut into quarters
2 ½- 3 lb. sirloin tip roast
2-3 tablespoons olive oil
Salt and pepper

Tip: At the grocery store, you probably won’t find sirloin tip roast sitting out in the display case and will need to specifically ask your butcher for the cut of meat. Once home, be sure to cut off the meat’s binding before handling it.

INSTRUCTIONS

Preheat oven to 500°F.
Place quartered potatoes in a roasting pan. Drizzle with olive oil and toss gently to coat. Season generously with salt and pepper.
Rub the roast with a tablespoon of olive oil, then season generously on all sides with salt and pepper. Place the meat in your roasting pan, surrounded by potatoes.
Place dish in oven for 15 minutes then reduce heat to 325°F and roast for an additional 35 to 45 minutes, or until an instant thermometer inserted into the center of the meat reads 120°F.
Remove from oven, then transfer the meat to a cutting board and cover with tin foil to rest* for 15 minutes. Once rested, slice beef thinly and serve.
Spoon potatoes into a serving dish and reserve your roasting pan juices to create Perfect Gravy (see instructions below).

*Resting your meat results in a much juicier roast. By covering it fully with tin foil, the flavorful juices settle back into the meat-and not on your cutting board.

Tip: To save time and add rich color to your potatoes, skip the peeling process and leave the skins on.

Perfect Gravy Recipe

INGREDIENTS
Pan drippings
1 can (14.5 oz.) beef broth, plus more as needed
1 tablespoon cornstarch
Salt and pepper

INSTRUCTIONS

In your pan of drippings*, add the beef broth and place the pan on the stovetop over medium-high heat. Using a whisk, scrape up the browned bits from the bottom of the pan. Continue stirring until the mixture is bubbling.
In a small bowl, combine the cornstarch with enough water to make a thin paste. Add the paste to the roasting pan, then whisk until well combined.
Cook and stir over medium heat until the gravy has reached your desired thickness, thinning if needed with more beef broth. Season to taste with salt and pepper, then serve over roast.

*The browned bits, or drippings, at the bottom of your roasting pan are packed with flavor, adding a bold, homemade flavor to your gravy.

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