Roasted Beef with Cassava
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour with minimal fuss. Tender roasted beef paired with cassava root, a nutritious starch that's naturally gluten free and packed with fiber, makes for a satisfying and wholesome meal. The beauty of this recipe is how straightforward it is: you simply sear the beef, toss everything into a pan with fragrant herbs and garlic, then let the oven do the work. Best of all, chuck roast is affordable and forgiving, making this an easy way to impress without breaking the bank.
Ella x
Ingredients
- ¾ kgbeef chuck roast(trimmed of excess fat)
- ½ kgcassava root(peeled and cut into 2-inch chunks)
- 3 tbspolive oil
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 6garlic cloves(minced)
- 1 tspsea salt
- ½ tspblack pepper
- 237 mlbeef broth
- 2 tbspunsalted butter
- 1onion(halved)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat the beef roast dry with paper towels and season generously with salt and pepper on all sides.
Tip: Drying the meat ensures better browning and crust formation.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef for 3-4 minutes per side until a golden crust forms, then remove and set aside.
Tip: Don't skip the searing step—it locks in flavor and creates a beautiful exterior.
- 3
In the same skillet, add minced garlic, onion halves, rosemary, and thyme. Sauté for 2 minutes until fragrant, stirring occasionally.
- 4
Arrange cassava chunks around the herbs and garlic in the skillet, drizzle with remaining olive oil, and season with a pinch of salt and pepper.
Tip: Cutting cassava into uniform sizes ensures even cooking.
- 5
Return the seared beef to the center of the skillet, nestling it among the cassava. Pour beef broth into the pan around the meat.
- 6
Transfer the skillet to the preheated oven and roast for 30-35 minutes, stirring the cassava halfway through. The beef should reach an internal temperature of 135°F for medium-rare.
Tip: Use a meat thermometer for accurate doneness.
- 7
Remove from oven and transfer beef to a cutting board. Rest for 5 minutes before slicing, then return slices to the skillet.
Tip: Resting allows juices to redistribute throughout the meat.
- 8
Place the skillet over medium heat, stir in butter until melted, and simmer for 1 minute to create a glossy pan sauce. Discard herb sprigs.
Tip: The cassava will absorb some of the savory jus for extra flavor.
- 9
Serve sliced beef with roasted cassava and spoon the pan juices over top. Garnish with fresh herbs if desired.
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