Heartland Recipes

Herbed Roast Beef
with Oven-Browned Potatoes

Pennsylvania Dutch
Chicken Corn Soup

Beef Stew with Root Vegetables















Herbed Roast Beef with Oven-Browned Potatoes
for the 10” x 15.75” Large Roaster and 3 Qt. Stainless Steel Saucepan

The larger the roast, the more good leftovers you’ll have to use in sandwiches or even a beef salad. Precooking the potatoes insures that they will be done when the roast is cooked to your liking.

  • 4 to 5 lb. eye of round roast
  • 1 to 2 large garlic cloves, minced
  • 2 Tbsp. finely chopped fresh Italian flat-leaf parsley
  • 2 Tbsp. finely chopped fresh chives or green onions
  • 2 tsp. finely chopped fresh rosemary
  • 2 tsp. finely chopped thyme leaves
  • 2 tsp. kosher salt
  • 2 Tbsp. Dijon-style mustard
  • 18 small whole new potatoes (Yukon Gold or Bliss), scrubbed
  • White wine or dry vermouth (optional)

Preheat the oven to 325° F.

Place the roast in the Le Creuset Roaster. Mix the garlic, herbs & mustard into a paste & spread 3/4 of it over the roast. Roast for about 20 minutes per pound or until the internal temperature of a meat thermometer registers 130- degrees for rare, 150-degrees for medium & 160-degrees for well done. The temperature will rise by 5 to 10 degrees during standing time.

Meanwhile, bring water to the boil in the 3 Qt. Saucepan & add the potatoes (salt the water a bit if you like). Cook until they are just barely cooked. Peel them or leave them as is. Set them aside.

About 30 minutes before the beef is cooked to your liking, brush the roast with the remaining paste & then add the potatoes to the pan, turning them on all sides & cooking them until golden brown. If there aren’t enough drippings in the pan to coat the potatoes, add a little water or white wine/vermouth.

This serves six.

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