The Perfect Roast Beef and Crispy Potatoes: A Classic Sunday Dinner

The Perfect Roast Beef and Crispy Potatoes: A Classic Sunday Dinner

By Jason Griffith

There are few meals that evoke the warmth and comfort of home quite like a classic roast dinner. Forget the complicated techniques and endless steps—this recipe for Roast Beef with Roasted Potatoes strips the process down to its beautiful essentials. We’re focusing on simple, high-quality ingredients, a gorgeous sear, and slow roasting until the meat is unbelievably tender.

This isn’t just a centerpiece meal; it’s an experience. The beef, coated in olive oil, salt, and pepper, is browned to lock in all its juices before joining aromatic garlic and fresh rosemary for a long, slow bake. The result is a roast that is perfectly cooked on the inside with a savory crust. And to complete the plate? Potatoes cooked separately in butter and garlic until they achieve that perfect, golden-crisp exterior that shatters when you bite into it. This is Sunday dinner, holiday meal, and weeknight luxury, all rolled into one.

❤️ Why I Love This Recipe

I’ve made dozens of roast beef recipes over the years, but this one always brings me back. It’s the simplicity, honestly. You don’t need fancy tools or an overnight marinade to achieve incredible flavor. The initial sear is crucial—it develops that deep, savory crust (the Maillard reaction at its finest) that contrasts perfectly with the tender interior.

Plus, I love the clever approach to the potatoes. Instead of trying to roast them with the meat, which often results in soggy spuds, we cook them separately in butter and garlic. This step ensures every potato round is caramelized and crispy, making them the perfect accompaniment to the rich, herb-infused pan sauce from the roast. It’s a guaranteed crowd-pleaser and a truly impressive meal with minimal fuss.

🛒 Ingredients You Will Need

Ingredient	Quantity	Notes
Roast Beef	1 kg (about 2.2 lbs)	Choose a cut like Roast Beef, Brisket, or a good quality Chuck Roast.
Olive Oil	4 tablespoons	Used for seasoning the meat and achieving a good sear.
Garlic	3 cloves	Crushed for maximum flavor infusion during the roast.
Butter	1 tablespoon	Used specifically for browning the potatoes until they are crispy.
Salt	To taste	Use coarse kosher salt for the best flavor.
Black Pepper	To taste	Freshly cracked black pepper is always recommended.
Fresh Rosemary	Sprigs	About 3-4 sprigs to lay on and around the roast.
Potatoes	4 large	Cut into rounds, preferably Russet or Yukon Gold.

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🥔 Swaps and Notes

Beef Cut: If you’re looking for a slightly more luxurious cut, a Ribeye Roast (Prime Rib) will work, but cooking time will vary greatly depending on the size and desired doneness.
Herbs: Thyme or oregano are fantastic substitutions for rosemary.
Garlic: You can substitute the crushed fresh garlic with 1 teaspoon of garlic powder if you are in a pinch, but the fresh cloves add a better depth of flavor to the pan sauce.
Meal Planning: If you have some extra time, I love pairing this main course with a classic Italian side, like my Classic Spaghetti Recipe with Homemade Sauce, which uses a rich, hearty sauce that complements the beef drippings wonderfully.

🔪 Step-by-Step Instructions

Part 1: Preparing the Roast Beef

Prep the Meat: Preheat your oven to 180∘C (350∘F). Pat the beef dry with paper towels. This is a critical step for a good sear.
Season: Thoroughly season the beef with generous amounts of salt, black pepper, and the 4 tablespoons of olive oil. Rub it in well, ensuring all surfaces are coated.
Sear: Heat a large, oven-safe Dutch oven or heavy-bottomed pan over high heat. Once smoking hot, carefully place the beef in the pan. Brown on all sides, turning every 2-3 minutes, until a deep golden-brown crust forms. This should take about 8-10 minutes total.
Roast: Remove the pan from the heat. Add the 3 crushed garlic cloves and the fresh rosemary sprigs around the base of the roast. Cover the pan with a tight-fitting lid or foil.
Bake: Transfer the covered pan to the preheated oven. Bake for 1 hour 30 minutes to 2 hours. The exact time depends on the cut and your desired internal temperature (for medium-rare, aim for 57∘C or 135∘F). For another easy, meaty comfort meal, consider trying These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.
Rest: Remove the roast from the oven and let it rest on a cutting board, covered loosely with foil, for at least 15–20 minutes. Do not skip this step! It allows the juices to redistribute, resulting in a tender, moist roast.

Part 2: Making the Crispy Potatoes

Prep Potatoes: While the roast is resting, prepare the potatoes. Cut them into consistent rounds (about 1/2-inch thick).
Brown: In a separate large skillet, melt the 1 tablespoon of butter over medium-high heat. Add the potato rounds and any remaining crushed garlic from the main roast prep, if desired.
Crisp: Cook the potatoes, turning occasionally, until they are golden brown and crispy on both sides. This should take 10-15 minutes. Season with salt and pepper to taste.

Part 3: Serving

Slice: Slice the rested meat against the grain.
Serve: Serve the sliced meat immediately with the crispy roasted potatoes and spoon the rich pan sauce from the bottom of the roasting pan over the beef.

💡 Tips for Success

Start at Room Temp: Take your roast out of the refrigerator 1-2 hours before cooking. A roast cooked from room temperature will cook more evenly.
Use a Meat Thermometer: This is the only way to guarantee a perfect roast. I recommend a reliable digital instant-read thermometer.
The Power of the Pan Sauce: The juices left in the roasting pan are liquid gold. If you want a thicker sauce, strain the liquid, skim off excess fat, and thicken it on the stovetop with a cornstarch slurry.
Leftovers: If you have leftover roast beef, thinly sliced pieces make fantastic fillings for hearty sandwiches or even cheesy sliders, like my recipe for Easy Cheesy Chicken Sliders with Marinara Garlic Butter.

🍷 Serving Suggestions and Pairings

This rich and comforting meal calls for simple, fresh sides that balance the plate.

Vegetables: A bright, steamed green vegetable like Broccolini or asparagus is a perfect counterpoint. A simple side salad with a tangy vinaigrette also works well.
Beverage Pairings: A classic Red Wine like Cabernet Sauvignon or Merlot stands up beautifully to the richness of the roast beef. For a non-alcoholic option, try a sparkling apple cider.
Soup/Stew Pairing: If you’re looking for a starter or an extra layer of comfort, a bowl of This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort makes for an impressive, full-course meal.

📊 Nutritional Information Per Serving (Estimate)

Calories: ~550
Protein: ~50g
Fat: ~35g
Carbohydrates: ~10g
Fiber: ~2g

Note: This is a rough estimate and will vary significantly based on the cut of beef used, the amount of oil absorbed, and the specific size of the potatoes.

Storage and Leftover Tips

Refrigeration: Leftover sliced roast beef and potatoes should be stored in separate, airtight containers in the refrigerator for up to 3-4 days.
Reheating: To prevent the beef from drying out, reheat slices gently in a pan with a splash of broth or leftover pan sauce, or microwave briefly. For the potatoes, the best way to restore their crispiness is to reheat them in an air fryer or on a sheet pan in a hot oven (200∘C or 400∘F) until warmed through and crunchy again.
Repurposing: Leftover roast beef makes for incredible cold-cut sandwiches or can be diced and incorporated into a comforting casserole, perhaps in place of the chicken in This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast.

🔗 More Recipes You Will Love

If you loved the satisfying comfort of this Roast Beef with Roasted Potatoes, you’ll want to dive into these other classic comfort meals from my kitchen:

📝 Final Thoughts

A perfectly roasted piece of meat is the ultimate testament to the idea that simplicity is often best. By using a few core ingredients and respecting the cooking process—especially the crucial steps of searing and resting—you can create a meal that will impress everyone at the table. I encourage you to make this recipe your own by playing with the herbs and spices.

Give this recipe a try and let me know your favorite part—was it the tender beef or the crispy, buttery potatoes?

Happy cooking! If you enjoyed this recipe, please leave a comment and consider following me for more chef-level tips and home-cooked classics.

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The Perfect Roast Beef and Crispy Potatoes: A Classic Sunday Dinner