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Garlic Parmesan roast beef served with golden baby potatoes

Creamy Garlic Parmesan Roast Beef with Baby Potatoes

Tender slow-roasted beef served with golden baby Yukon Gold potatoes and a rich garlic Parmesan cream sauce made with beef broth, heavy cream, Dijon mustard, and Worcestershire sauce.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

3–4 pounds chuck roast, sirloin roast, or rump roast 1.4–1.8 kg
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
2 tablespoons butter For searing
Baby Potatoes
2 pounds baby Yukon Gold potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon paprika
salt and black pepper To taste
Creamy Garlic Parmesan Sauce
2 tablespoons butter
5 cloves garlic Minced
2 tablespoons all-purpose flour
2 cups beef broth
1 cup heavy cream
1 cup Parmesan cheese Freshly grated
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon dried thyme
salt and black pepper To taste

Equipment

  • Roasting pan or 9×13-inch baking dish
  • Large skillet
  • Medium saucepan
  • Large mixing bowl
  • Whisk Kitchen tongs
  • Sharp carving knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Paper towels
  • Aluminium foil
  • Serving platter

Method
 

  1. Preheat the oven to 325°F (163°C). Lightly grease a roasting pan or a 9×13-inch baking dish.
  2. Pat the roast dry with paper towels and rub it all over with the olive oil. Season every side with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
  3. Heat a large skillet over medium-high heat and melt the butter. Add the roast and sear for 4–5 minutes per side, until a deep golden-brown crust develops.
  4. Toss the baby Yukon Gold potatoes with olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper until evenly coated.
  5. Transfer the roast to the prepared baking dish and arrange the seasoned potatoes around it. Cover tightly with aluminium foil and roast for 3–3½ hours, or until the beef is fork-tender.
  6. Remove the foil during the final 30 minutes of cooking so the roast develops a richer crust and the potatoes become golden around the edges.
  7. Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for approximately 30 seconds. Stir in the flour and cook for approximately 1 minute.
  8. Gradually whisk in the beef broth until smooth. Add the heavy cream, Parmesan cheese, Dijon mustard, Worcestershire sauce, and dried thyme. Simmer gently for 5–7 minutes, stirring often, until thick and creamy. Season with salt and black pepper to taste.
  9. Transfer the roast to a serving platter or leave it in the roasting pan. Spoon the warm garlic Parmesan sauce over the beef and potatoes. Garnish with chopped fresh parsley and serve warm.

Notes

Pat the beef dry before seasoning so it develops a better crust. Make sure the roasting dish is covered tightly during most of the cooking time. Remove the foil during the final 30 minutes so the roast and potatoes can brown. Add the beef broth gradually while whisking to help keep the garlic Parmesan sauce smooth.