Homemade Oven Roast Beef with Potatoes
A homemade meat dish, easy and hearty, accompanied by oven-baked potatoes, perfect for family Sunday lunches.
Nothing like the more refined English roast beef, this is a homemade recipe, rustic, very appetizing, easy and quick to prepare.
You can also accompany this dish with sautéed chicory.
The secret of this flavorful dish lies in massaging the meat well with oil and salt and marinating it with herbs: pepper, sage, and rosemary.
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My Special dedicated to: Easy Main Courses (meat, chicken, or fish)
or:
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients for Homemade Oven Roast Beef with Potatoes
- 1.3 lbs veal rib roast (boneless or veal loin or veal striploin)
- 1/3 cup extra virgin olive oil (quality)
- 1/2 cup dry white wine
- 2 tsp fine salt
- to taste black peppercorns (ground)
- 1 sprig rosemary
- 6 leaves sage
- 1.3 lbs potatoes (old, large, and long)
- 3.5 tbsp extra virgin olive oil (quality)
- 3 cloves fresh garlic (unpeeled)
- 1/2 tsp fine salt
- 1 sprig rosemary
- to taste sage
- to taste black peppercorns (ground)
Tools
- Bowl
- Gloves for food contact, odorless and powder-free
- Parchment paper
- Baking dish 24 cm oven dish
- Knife sharp smooth blade for roast
Steps for Homemade Oven Roast Beef with Potatoes
Take a bowl and sprinkle the meat with salt and pepper on both sides, massaging it well (I use disposable gloves for food contact, odorless and powder-free).
Add sage, rosemary, and 1/3 cup of extra virgin olive oil and continue to massage well, with hands.Cover the bowl with a sheet of aluminum foil and let the meat rest and absorb the flavors for at least 40 minutes, better if the meat is tied with string, so it doesn’t fall apart during cooking (I ask my trusted butcher to do it).
Meanwhile, cut the potatoes into large, thick wedges (as in the photo) and season them with 3.5 tbsp of extra virgin olive oil, salt, sage, rosemary, and pepper, mixing well with hands (I always use disposable food gloves).
Take a baking tray, cover it with parchment paper, and place the meat with all its marinade in it, add 3 unpeeled garlic cloves, arrange the potatoes with all their seasoning in the tray, and pour all the dry white wine over the meat and potatoes, directly into the tray.
Bake the meat in a pre-heated oven at 375°F for about 50 minutes, turning it occasionally and basting it with its juices. If the meat is cooked and well-browned with a crust, remove it from the oven , cover it with aluminum foil and let it cool completely, then slice the roast very thinly.
Continue to bake the potatoes until they are well-browned and let the sauce reduce and thicken.
Finally, arrange the thinly sliced meat and roast potatoes on a serving platter and pour over all the tasty sauce that has formed and reduced during baking.
Shopping Tips!!!
To cook the Roast Beef, I used this 24 cm diameter baking dish.
This razor-sharp smooth blade Tescoma carving knife is very convenient for slicing meat.
All the items recommended here can be found on Amazon at a special price by clicking the relevant green links above.
FAQ (Questions and Answers)
How to store the veal roast?
The veal roast can be stored in an airtight container in the refrigerator for 2-3 days.
You can also freeze it cooked and portioned into slices with its sauce, for 2-3 months.
