Gremolata Rubbed Roast Beef & Roasted Potatoes
For the potatoes—
1-1/2 lbs. russet potatoes, peeled and cut into large chunks
For the gremolata—
3/4 cup chopped fresh parsley
1/4 cup fresh thyme leaves
1 whole head garlic
3 T. olive oil
1 T. kosher salt
For the beef—
2 DV Farm roasts (2-3 lbs. each), seasoned with salt (we've had excellent success with sirloin tip roasts)
Preheat oven to 400 degrees with rack on 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 (or similar tool), 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 on one side of the roasting pan and place the meat on the other side. Roast meat and potatoes for 45 minutes, uncovered. Cook until the meat reaches desired doneness, 130-135 degrees for medium.
Scrape gremolata off of the roasts into the roasting pan. Remove meat and potatoes; allow roasts to rest for 15 minutes before carving.
Prepare gravy as follows:
SAUTÉ:
1 cup yellow onion, diced
1 T. tomato paste
2 bay leaves
DEGLAZE WITH:
1/4 cup dry red wine
SPRINKLE IN:
3 T. all-purpose flour
GRADUALLY WISK IN; SIMMER:
2 cups reserved potato water
14 oz. beef broth
FINISH WITH; STRAIN:
2 T. butter
1 T. balsamic vinegar
Salt and pepper to taste
Meat juices from the roasts
Sauté onion, tomato paste and bay leaves over medium heat with the gremolata from the beef in the roasting pan. Cook until onions soften. Deglaze with wine, scraping the pan. Simmer to evaporate liquid. Sprinkle flour over the onion mixture—it will be pasty. 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.
This is a little bit more work but well worth the effort! It may seem like a lot of gravy, but you'll be thankful you have it when serving the leftover roast beef the next day.