Ingredients: |
Ingredients: For the Roasted Potatoes —
Parboil:
1 1/2 pounds russet potatoes, peeled and cut into large chunks
For the Gremolata —
Combine:
3/4 cup chopped fresh parsley
1/4 cup fresh thyme leaves
1 whole head garlic
3 tablespoons olive oil
1 tablespoon kosher salt
Zest of one lemon, chopped
For the Beef —
Sear in 2 tablespoons Olive Oil; Top with Gremolata and Roast:
2 eye round roasts (2 - 3 pound each), seasoned with salt
For the Gravy —
Saute:
1 cup yellow onion, diced
1 tablespoon tomato paste
2 bay leaves
Deglaze with:
1/4 cup dry red wine
Sprinkle in:
3 tablespoons all-purpose flour
Gradually Whisk in; Simmer:
2 cups reserved potato water
1 can (14 ounce) low-sodium beef broth
Finish with; Strain:
2 tablespoons unsalted butter
1 tablespoon balsamic vinegar
Salt and pepper to taste
Meat juices from the roasts
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Directions: |
Directions:Preheat oven to 400° with rack on the bottom.
Parboil potatoes in salted water for 15–20 minutes. Drain, reserving the water for gravy.
Combine all gremolata ingredients in a large resealable plastic bag. With the flat side of a meat mallet, crush the garlic cloves with the herbs.
Sear seasoned roasts in oil in a large roasting pan until brown. Remove roasts; top with gremolata. Arrange potatoes in the pan and place the meat on the other side. Roast meat and potatoes for 45 minutes. Cook until the meat reaches desired doneness.Scrape gremolata from the roasts into the roasting pan. Remove meat and potatoes; allow roasts to rest for 15 minutes before carving.
Saute onion, tomato paste, and bay leaves for gravy, over medium heat with the gremolata from the beef in the roasting pan (you may need to be on two burners). Cook until onion softens.
Deglaze with wine, scraping the pan. Simmer to evaporate liquid.
Sprinkle flour over the onion mixture.
Gradually whisk in reserved potato water and beef broth. Whisk constantly to prevent lumps. Simmer until slightly thick, about 5 minutes.
Finish gravy with butter, vinegar, seasonings, and any juices that have accumulated as the roasts have rested. Strain, then serve with sliced beef and roasted potatoes.
After 45 minutes, take a temperature reading and turn potatoes. Roast to 130 - 135°.
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