Garlic & Herb Roast Beef with Crispy Hasselback Potatoes 🍖

#AD Garlic & Herb Roast Beef with Crispy Hasselback Potatoes 🍖 The sunday roast you need in your life! Perfect if you’re cooking for Mother’s Day this weekend 💐

Time: 1 hour 45 mins
Serves: 4

1.5kg Extra Matured Irish Beef Round
4 cloves garlic, minced
2 tbsp olive oil
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
1 tbsp Dijon mustard
1 tsp sea salt
1 tsp black pepper
50g butter, melted
Gravy, to serve
Hasselback potatoes:
800g baby potatoes
2 tbsp olive oil
50g butter, melted
50g Parmesan
1 tsp sea salt
½ tsp black pepper
Butter carrots:
500g carrots, cut into 2cm diagonal slices
100ml water
50g butter
1 tsp sugar
Small handful fresh parsley, finely chopped
Sea salt & freshly ground black pepper

Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
Mix garlic, olive oil, rosemary, thyme, Dijon mustard, sea salt & black pepper into a paste & rub the mixture all over the beef.
Heat a large ovenproof pan over high heat. Sear the beef on all sides for 2-3 minutes per side, until browned. Transfer to the oven & roast for 1 hour 20 minutes for medium doneness (adjust time based on preference). Baste with melted butter halfway through cooking.
Remove from the oven, cover with foil, and let it rest for at least 15 minutes before slicing.
For the hasselback potatoes, place the potatoes on a wooden spoon & slice down, cut slices about 3 mm in thickness right across the potato.
Place in a roasting tray & pour over butter, olive oil & add a good sprinkling of sea salt & black pepper. Roast for approximately 45 minutes or until the slices of the potatoes fan out & turn golden brown.
Place the Parmesan in a food processor & blitz until you get a fine crumb. Halfway through cooking the potatoes, baste them with any leftover oils collected in the tin & sprinkle with Parmesan on top.
For the carrots add them alongside the 25g butter, 100ml water & sugar to a heavy based pan. Season them generously and bring to a steady boil. Reduce the heat & simmer for 10-12 minutes until the carrots are fork tender.
Add remaining butter & parsley, toss through until the carrots are coated.
Serve slices of the beef along with the crispy potatoes, buttery carrots & a generous amount of gravy. Enjoy!

[Jake_Ritter]

Mother’s Day is May 11th in the US. This startled me haha

[dee_dee_place]

Donal- Looks absolutely yummy. Thanks.

[nurunnahar]

Hi Seklan I have seen you after a long time. I still roast leg of lamb (Mutton) following your recipe you shared long time back. Nice to see you.

[annesweeney]

Ooooh Donal. Dude my mouth 👄 is watering 😋

[LCL]

Excellent potato cutting tip! Thanks. ❤

[ashleyamtsbuechler]

Mother's Day is May 11th this year for the US. You had me so confused 😅 I assume wherever you are, it's a different date. Happy celebrating 🎉

[PogMcDog]

in the dip of a ladle is interesting, I normally flatten the bottom then use 2 takeaway chopsticks (one on each side) to prevent cutting too deep

[anndevries]

No offense but that beef is seriously overcooked.