Description
A savory rolled roast filled with herbs and spices, roasted to perfection alongside tender baby potatoes and finished with a flavorful herb-infused pan sauce.
Ingredients
Units
Scale
- 1 boneless beef or pork roast (about 2–3 lbs), butterflied and pounded flat
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp Dijon mustard
- Salt and black pepper, to taste
- 1.5 lbs baby potatoes, halved
- 1/2 cup dry white wine or beef broth
- 1/2 cup low-sodium beef broth (for pan sauce)
- 1 tbsp unsalted butter (for pan sauce)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening sauce)
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, mix garlic, rosemary, thyme, Dijon mustard, salt, and pepper into a paste.
- Spread herb mixture evenly over the butterflied roast. Roll tightly and tie with kitchen twine.
- Season outside of roast with additional salt and pepper.
- In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
- Add baby potatoes to the pan around the roast. Pour in white wine or broth.
- Transfer skillet to the oven and roast for 50–60 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare beef or 145°F (63°C) for pork.
- Remove roast and potatoes from pan and let rest, covered, for 10 minutes.
- To make the pan sauce, place the pan over medium heat. Add 1/2 cup beef broth and scrape up any browned bits. Stir in butter and optional cornstarch slurry to thicken if desired.
- Slice roast and serve with potatoes and pan sauce.
Notes
- You can prepare the roast ahead and refrigerate overnight for more flavor.
- Use a meat thermometer to avoid overcooking.
- Substitute herbs as desired—sage and parsley also work well.
Nutrition
- Serving Size: 1 slice of roast with potatoes and sauce
- Calories: 460
- Sugar: 2g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg