Best 7 Roast Beef With New Potatoes And Shallots Recipes

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Roast beef with new potatoes and shallots is a classic dish that is perfect for any occasion. The tender, juicy beef is paired with crispy roasted potatoes and sweet, caramelized shallots for a flavor combination that is simply irresistible. This dish is sure to impress your guests, and it is easy to make at home. Here is a recipe for roast beef with new potatoes and shallots that will help you create a delicious and memorable meal.

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ROAST BEEF WITH SHALLOTS



Roast Beef with Shallots image

Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 11h10m

Yield Serves 10 to 12

Number Of Ingredients 13

1 bottom round roast (5 pounds), trimmed and tied
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil
1 pound shallots, peeled and trimmed, halved if large
1/4 cup chopped garlic (from 1 head)
1/2 cup Dijon mustard
2 handfuls sage, oregano, rosemary, or thyme sprigs, or a combination
1/2 cup dry vermouth, such as Dolin
2/3 cup heavy cream
2 cups sour cream
1/8 teaspoon cayenne pepper
2 tablespoons drained prepared horseradish
Mostarda, for serving (optional)

Steps:

  • Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.
  • Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.
  • Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat-side up. Transfer to oven and roast 45 minutes.
  • Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.
  • Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.
  • Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.
  • Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.

ROAST BEEF WITH SHALLOTS AND NEW POTATOES



Roast Beef with Shallots and New Potatoes image

Categories     Beef     Potato     Side     Roast     Steam     Winter     Shallot     Simmer     Boil

Yield serve 4

Number Of Ingredients 12

1 1/2 pounds small red new potatoes (10 to 12), halved, or quartered if large
1 pound shallots (8 to 10), peeled and trimmed, halved lengthwise
2 tablespoons olive oil
Coarse salt and fresh ground pepper
1 1/2 pounds eye-of-round beef roast, tied
Lemon-thyme green beans
Coarse salt and fresh ground pepper
1 1/2 pounds green beans, ends trimmed
3 tablespoons fresh lemon juice (from about 1 lemon)
2 tablespoons butter
1 teaspoon fresh thyme leaves, plus more for garnish (optional)
(serves 4)

Steps:

  • Preheat the oven to 400°F. On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
  • Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center. Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
  • Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130°F (for medium-rare), 40 to 50 minutes. Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
  • Lemon-thyme green beans
  • In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
  • Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
  • Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.

MUSTARD-CRUSTED ROAST NEW POTATOES WITH SHALLOTS AND GARLIC



Mustard-Crusted Roast New Potatoes With Shallots and Garlic image

A flavour packed roast potato recipe which results in crisp and crunchy little new potatoes with caramelised shallots in a wholegrain mustard crust. Wonderful for dinner parties as well as BBQ's. These are SO easy to prepare, no peeling required and they can be prepared ahead of time; just let them sit in the mustard and oil marinade until they need to be roasted..

Provided by French Tart

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

500 g new potatoes, halved with skin left on
3 pink shallots, peeled and quartered
4 garlic cloves, peeled and crushed
3 tablespoons coarse grain mustard
3 tablespoons olive oil
sea salt, to taste
fresh ground black pepper

Steps:

  • Pre-heat the oven to 200C/400F/Gas 6.
  • Par-boil the potatoes for 3 to 5 minutes and then drain well.
  • Place the potatoes into a large bowl with the oil, mustard, salt, pepper, shallots and garlic and mix well.
  • Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
  • Transfer them to a roasting tray and roast them in the pre-heated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
  • Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or with burgers and pies.

Nutrition Facts : Calories 201, Fat 10.3, SaturatedFat 1.4, Sodium 10, Carbohydrate 25.4, Fiber 2.8, Sugar 1, Protein 3.1

STANDING RIB ROAST WITH ROASTED POTATOES



Standing Rib Roast with Roasted Potatoes image

Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece standing rib roast is presented with roasted potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 rib roast (9 to 10 pounds) with 4 to 6 ribs
6 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
Coarse salt
2 teaspoons sugar
1/2 teaspoon freshly ground pepper
8 medium Yukon Gold potatoes (about 4 pounds)
Horseradish Cream for Standing Rib Roast, for serving

Steps:

  • Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
  • Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.
  • Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.

ROASTED NEW POTATOES WITH SHALLOTS



Roasted New Potatoes With Shallots image

Make and share this Roasted New Potatoes With Shallots recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs baby new potatoes, scrubbed and cut in half
2 shallots, minced
1/8 cup olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed rosemary
1/4 teaspoon thyme

Steps:

  • Preheat the oven to 450 degrees.
  • Combine the potatoes with the shallots in a large bowl.
  • Add all remaining ingredients; toss to coat evenly.
  • Pour the mixture into a shallow baking dish and roast for about 30 minutes, mixing about halfway through.

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS



Instant Pot® Pot Roast with Potatoes and Carrots image

With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.

Provided by bd.weld

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

4 tablespoons olive oil, divided
3 pounds beef chuck roast
2 cups beef broth
1 pound baby potatoes
1 ½ cups baby carrots
1 medium onion, quartered
1 packet dry onion soup mix
¼ cup water
2 ½ tablespoons cornstarch
1 ½ teaspoons garlic salt
1 teaspoon Dash freshly ground black pepper

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
  • Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove roast from pot and place on a serving platter, leaving drippings in the pot.
  • Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
  • Slice roast and serve with vegetables and gravy.

Nutrition Facts : Calories 323.2 calories, Carbohydrate 19 g, Cholesterol 78.8 mg, Fat 15.6 g, Fiber 2.6 g, Protein 25.7 g, SaturatedFat 4.4 g, Sodium 1005.4 mg, Sugar 2.4 g

ROAST BEEF WITH CARAMELIZED SHALLOTS



Roast Beef With Caramelized Shallots image

This came from martha stewart. I love roast beef and i thought that this looked like a very interesting recipie.

Provided by ShelleyGirl13

Categories     Roast Beef

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 7

5 3/4 lbs boneless rib-eye roast, tied, if desired (with fat)
to taste salt and pepper
2 lbs shallots, peeled and halved if large
2 teaspoons light brown sugar
2 teaspoons balsamic vinegar
1 cup dry red wine
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 500 degrees F. Season beef with salt and pepper to taste. Place in large roasting pan; roast until golden brown, about 30 minutes.
  • Reduce oven temperature to 325 degrees F. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes.
  • Transfer beef to a plate; tent with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
  • Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any juices from beef. Season with salt and pepper; serve with beef and shallots.

Nutrition Facts :

Tips:

  • Choose the right cut of beef. A good roast beef should have a good amount of marbling, which will help keep it moist and flavorful. Some good options include ribeye, strip loin, and tenderloin.
  • Season the beef generously. Before roasting, be sure to season the beef liberally with salt, pepper, and other spices. This will help develop flavor and create a delicious crust.
  • Cook the beef to the desired doneness. The cooking time for roast beef will vary depending on the size and thickness of the cut. Use a meat thermometer to ensure that the beef is cooked to your desired doneness.
  • Let the beef rest before carving. After roasting, let the beef rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful roast.
  • Serve with your favorite sides. Roast beef can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Roast beef is a classic dish that can be enjoyed by people of all ages. With its tender texture and flavorful crust, roast beef is a surefire hit at any dinner party or family gathering. Whether you are a seasoned cook or a beginner, following these tips will help you create a delicious and memorable roast beef dinner.

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