Homemade Oven Roast Beef with Potatoes
A homemade, easy, and hearty meat main dish, accompanied by oven potatoes, perfect for Sunday lunches.
Nothing like the more refined English roast beef, this is a rustic recipe, a country-style dish from the rural tradition, very appetizing, easy and quick to prepare. You can also pair 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 dishes (made with meat, chicken, or fish)
or:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
Ingredients
- 1.3 lbs veal rack (boneless or veal loin or 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)
- 1/4 cup 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
- Oven Pan 24 cm
- Knife sharp smooth for roast
Steps
Take a bowl and sprinkle the meat with salt and pepper on both sides, massaging it well (I use odorless and powder-free disposable food contact gloves).
Add sage, rosemary, and 80 ml of extra virgin olive oil, and continue massaging well with your hands.Cover the bowl with a sheet of aluminum foil and let the meat rest and absorb the flavors for at least 40 minutes, preferably tying the meat with string so it doesn’t fall apart during cooking (I ask my trusted butcher to do it).
Meanwhile, cut the potatoes into large and thick wedges (as in the picture) and season them with 50 ml of extra virgin olive oil, salt, sage, rosemary, and pepper, mixing well with your hands (I always use disposable food gloves).
Take an oven pan, cover it with a sheet of parchment paper, and place the meat with all its marinade on it. Add 3 unpeeled garlic cloves, place the potatoes with all their seasoning in the pan as well, and pour all the dry white wine over the meat and potatoes directly in the pan.
Bake the meat in a preheated static oven at 375°F (190°C) for about 50 minutes, turning it occasionally and basting it with its juices. If the meat is cooked and well-browned with a crispy crust, remove it from the oven first, cover it with aluminum foil and let it cool completely, then slice the roast into very thin slices. Continue cooking the potatoes in the oven until they are well-browned and reduce the sauce nicely.
Finally, arrange the sliced meat on a plate, add the roasted potatoes, and pour over all the delicious sauce that has formed and reduced during baking.
Shopping Tips!!!
To cook the Roast Beef, I used this 24 cm diameter oven pan.
This Tescoma carving knife with a smooth blade is also very convenient for slicing the meat.
You can find all the recommended items here on Amazon at a special price by clicking on the respective green link above.
FAQ (Questions and Answers)
How to store veal roast?
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.
