Instructions
Step 1: Prepare the Roast
Remove the beef from the refrigerator 30–45 minutes before cooking.
Pat the roast completely dry with paper towels.
In a small bowl, combine:
- Softened butter
- Minced garlic
- Rosemary
- Thyme
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Pepper
Rub the garlic butter mixture generously over every side of the roast.
Step 2: Prepare the Potatoes
Preheat the oven to 375°F (190°C).
In a large bowl, toss the potato wedges with:
- Olive oil
- Garlic powder
- Italian seasoning
- Salt
- Pepper
Arrange them around the edges of a foil-lined baking sheet or roasting pan.
Place the roast in the center.
Step 3: Roast
Bake uncovered until the roast reaches your preferred internal temperature:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
Cooking time will vary depending on the size of the roast, usually 60–90 minutes.
Halfway through cooking, stir the potatoes and spoon some of the pan juices over both the roast and potatoes.
For extra color, switch the oven to 425°F (220°C) during the final 10–15 minutes.
Step 4: Rest the Roast
Transfer the roast to a cutting board and loosely tent it with foil.
Let it rest for 15–20 minutes before slicing.
This allows the juices to redistribute, ensuring tender, juicy slices.
Step 5: Make the Gravy (Optional)
Place the roasting pan over medium heat.
Add the butter and whisk in the flour.
Cook for 1–2 minutes.
Slowly pour in the beef broth while whisking continuously.
Simmer for 5–7 minutes until thickened.
Season with salt and pepper if needed.
Step 6: Slice and Serve
Slice the roast thinly against the grain.
Arrange on a serving platter with the roasted potatoes.
Drizzle with pan juices or homemade gravy and garnish with fresh rosemary or parsley.
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