Chinese inspired beef roast and roasted potatoes

We don’t eat beef very often because it is expensive. So I got that on sale and was thrilled BUT I didn’t want to mess it. 1) Cooking time! Nobody wants an overcooked roast as tough as a shoe sole, 2) Seasonings! So important to enhance the taste of the meat. So I made a quick marinade inspired by a cuisine I absolutely love : chinese/asian cuisine. It is a little spicy and so good.

If you don’t really like spicy food, you can put less chili (or none) but I really thinks it helps building the flavors together. And because it is Winter and it is cold : spicy heats your body. It is a good alternative for your traditional Sunday roast.

Let’s talk about those potatoes too. GENIUS. I bake it in the oven with a few handfuls of herbs until it’s almost cooked then I add my roast on top and all the juices of the meat coat the potatoes and give it the most magical taste. It won’t disappoint. I promise.

Chinese inspired beef roast and roasted potatoes (serves 3-4) :

For the roast :

  • 1 lb (500g) beef roast
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tsp Worcestershire sauce
  • 1 dried cayenne pepper

For the potatoes :

  • 6 big potatoes
  • Olive oil
  • 1 tsp garlic powder
  • 1 or 2 handfuls chopped parsley
  • Salt and pepper

Prep your marinade by mixing together in a bowl the soy sauce, sesame oil, Worcestershire sauce, chili cut into tiny pieces, pepper and garlic. Add the roast to a ziplock bag and add the marinade. Close it tightly and refrigerate for 2 to 24h hours.

Preheat your oven at 200°C (400°F).

Peel and cut your potatoes in chunks. Take the roast out of the fridge and leave it at room temperature.

Put the potatoes in a baking dish, add a little bit of olive oil, garlic, parsley, salt and pepper and mix until everything is well coated. Bake for 30-40 minutes.

When the potatoes are almost done, take your roast and put it on top of the potatoes. Bake an additional 15 minutes (medium rare) or 20 minutes (medium-well).

Take the dish out of the oven, cover with foil and let it rest 10 minutes.

Slice and plate!

  

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