Roasted Beef with Cassava

Instructions

1. 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. 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. 3

   In the same skillet, add minced garlic, onion halves, rosemary, and thyme. Sauté for 2 minutes until fragrant, stirring occasionally.

4. 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. 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. 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. 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. 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. 9

   Serve sliced beef with roasted cassava and spoon the pan juices over top. Garnish with fresh herbs if desired.