Creamy Garlic Butter Beef Roast with Golden Baby Potatoes

Ingredients

• 1.5–2 kg beef roast (chuck, sirloin, or rib roast)
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4–5 cloves garlic, minced
• 3 tbsp butter
• 4 cloves garlic, minced
• ½ cup heavy cream
• ½ cup beef broth
• ½ cup grated Parmesan
• 1 tsp Italian seasoning
• 1 tbsp chopped fresh parsley
• Salt & black pepper to taste
• 1.5 lb baby potatoes (700 g)
• 1½ tbsp olive oil
• 1 tbsp melted butter
• ½ tsp garlic powder
• ½ tsp paprika
• Salt & pepper

Method

1. Pat the beef roast dry, then coat it with olive oil, salt, pepper, paprika, thyme, rosemary, and minced garlic.
2. Sear the roast in a hot oven-safe pan for 3–4 minutes per side until well browned.
3. Toss the baby potatoes with olive oil, melted butter, garlic powder, paprika, salt, and pepper, and arrange around the beef.
4. Roast in a 350°F oven until the beef reaches your desired doneness (about 140–150°F for medium), timing depends on cut and size.
5. While roasting, melt butter in a saucepan and cook garlic briefly, then add beef broth and cream and simmer gently for a few minutes.
6. Stir in Parmesan and Italian seasoning, cooking until the sauce thickens; season with salt and pepper.
7. Remove the beef and rest for 15–20 minutes before slicing against the grain.
8. Spoon the garlic butter sauce over the sliced beef, garnish with parsley, and serve with the roasted potatoes.