Herb-Crusted Roasted Beef with Garlic Fondant Potatoes
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in just over an hour. A beautiful herb crusted beef chuck roast paired with buttery garlic fondant potatoes makes for an impressive main course without breaking the bank. Chuck roast is incredibly affordable compared to premium cuts, yet becomes wonderfully tender during roasting. The fresh rosemary and thyme not only create an aromatic crust but also provide powerful antioxidants that support heart health. Best of all, this is a one pan wonder that requires minimal prep and lets the oven do most of the work while you relax. Your family will think you spent all day in the kitchen.
Ella x
Ingredients
- 1½ kgbeef chuck roast(room temperature)
- 3 sprigsfresh rosemary(chopped)
- 2 sprigsfresh thyme(chopped)
- 6garlic cloves(minced)
- 2 tablespoonsdijon mustard
- 4 tablespoonsolive oil(divided)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 800 gramspotatoes(medium, waxy variety)
- 3 tablespoonsbutter
- 1onion(quartered)
- 500 mlbeef broth
- 250 mlred wine
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat the beef dry with paper towels and season generously with salt and pepper on all sides.
Tip: Dry beef ensures better browning and crust development.
- 2
Combine chopped rosemary, thyme, minced garlic, Dijon mustard, and 2 tablespoons olive oil in a small bowl to form a paste.
Tip: Make the herb paste ahead to save time during cooking.
- 3
Heat remaining 2 tablespoons olive oil in a large roasting pan over medium-high heat. Sear the beef on all sides for 8-10 minutes until deeply browned, then remove from heat.
Tip: Don't skip the searing step—it locks in the meat's juices and develops rich flavor.
- 4
Spread the herb paste evenly across the top and sides of the seared beef. Arrange quartered onion around the meat in the pan.
Tip: The onion will caramelize and add depth to your pan sauce.
- 5
Pour red wine and beef broth around (not over) the beef. Transfer to the oven and roast for 30-35 minutes for medium-rare, basting every 10 minutes.
Tip: Use a meat thermometer—aim for 55-60°C internal temperature for medium-rare.
- 6
While beef roasts, peel and cut potatoes into 5cm thick rounds. Heat butter in a separate skillet over medium heat and pan-fry potatoes until golden and crispy on both sides, about 15 minutes total.
Tip: Work in batches to avoid overcrowding and ensure even cooking.
- 7
Season the potatoes with salt, pepper, and crushed garlic from the roasting pan as they finish cooking.
- 8
Remove beef from oven and let rest for 10 minutes before slicing. Strain pan juices through a fine sieve into a saucepan, discarding solids, and simmer for 2 minutes to concentrate flavors.
Tip: Resting the meat allows juices to redistribute, keeping it tender and moist.
- 9
Slice beef against the grain into 1.5cm thick pieces. Arrange on plates with garlic fondant potatoes and drizzle with pan sauce.
Tip: Slicing against the grain makes each bite more tender.
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