Oven-baked life with roasted potatoes

Beef Roast with Baked Potatoes

If I have some free time on a day, I prepare this beef roast in the oven with baked potatoes. It's not the kind of recipe for a quick dinner, but it's suitable for the weekend or when I want to cook something with patience. The recipe is adapted from Jamie Oliver and is one of those where I can't rush. Slow-cooked beef with a rich sauce and simply baked potatoes, but well done. It requires some organization, but the steps are clear and won’t pose problems if followed.

Quick Info

Total time: about 4 hours and 30 minutes
Preparation time: 30 minutes
Cooking time: 4 hours
Servings: 6-8
Difficulty: medium
Recipe type: roast, main course, suitable for weekends or more relaxed occasions

Ingredients

1.5 kg beef brisket
2 onions
2 teaspoons mustard
salt
pepper
1 kg potatoes
5 sprigs of rosemary
olive oil

For the sauce:
2 tablespoons flour
2 tablespoons currant jelly
2 tablespoons red wine vinegar
400 ml hot water

Preparation method

1. Heat a little olive oil in a large pot that can also be used in the oven. I usually use a cast-iron pot with a lid.

2. Season the beef on all sides with salt and pepper. Put it in the pot over medium heat and brown it well, turning it on all sides. Don’t rush this step – browning adds flavor.

3. While the meat is browning, chop the two onions into wedges.

4. Once the meat is browned, temporarily remove it to a plate. Place the onions in the pot in an even layer, then place the meat on top of the onions.

5. Spread mustard on the top of the meat, then place 3 sprigs of rosemary on top.

6. Cover the meat with damp parchment paper. Place aluminum foil over the pot, then put the lid on.

7. Put the pot in the preheated oven at 170°C and leave it there for 4 hours. After 2 hours, check the liquid in the pot and, if needed, add a little hot water.

8. After the meat has been in the oven for about 2 hours, take care of the potatoes. Peel, wash, and if they are larger, cut them in half.

9. Boil the potatoes in salted water and let them cook for 10 minutes after the water starts boiling. Drain them well.

10. Place the potatoes in a large baking tray. Season them with salt, pepper, a little olive oil, and the remaining rosemary (the 2 sprigs left).

11. An hour and a half before the meat is ready, place the tray with potatoes on the lowest rack in the oven.

12. When the meat is done, remove it from the pot and let it rest covered on a plate. Use the aluminum foil it was in the oven with.

13. For the sauce, place the pot where the meat was over medium heat. Add 2 tablespoons of flour and mix well. Add the currant jelly and red wine vinegar, then gradually pour in 400 ml of hot water. Let the sauce simmer until it reduces to the desired consistency, stirring to prevent sticking. The sauce should be thickened, not too thick.

14. Slice the meat, serve with the baked potatoes and generously pour over the sauce.

Why I make this recipe often

This recipe is the kind of beef roast that I put in the oven and I know I don’t have to adjust much along the way. The meat comes out tender, the sauce has an intense flavor, and the baked potatoes do their job without asking for attention. I like it because I can prepare everything in advance and don’t have to check at every step. It works well for a family meal or when I have guests and want to cook something without stress.

Tips and variations

Tips

Use a pot that seals well to avoid losing liquid during cooking.
Don’t skip browning the meat – it helps with flavor.
Don’t open the oven often. Check only halfway through when adding water if needed.
Use damp parchment paper, not dry – otherwise, it will burn in the oven.
If the sauce turns out too thick, add a little more hot water until it reaches the desired texture.

Substitutions

The brisket can be replaced with another cut suitable for slow cooking, like ribeye or chuck.
Currant jelly can be replaced with blueberry jelly or even plum jelly, but the flavor will be slightly different.
You can use new potatoes, but the boiling time will be reduced.

Variations

If you want, you can add a few coarsely chopped carrots or parsnips under the meat, along with the onion. It’s not in the original recipe, but it adds a little extra sweetness.
If you want a crispier crust on the potatoes, you can leave them under the grill for 5 minutes at the end.
You can add a tablespoon of mustard to the sauce for a more pronounced flavor.

Serving ideas

The roast is served hot, sliced thickly, with baked potatoes alongside and plenty of sauce.
You can serve a simple green salad on the side, without ingredients that compete with the sauce.
If you want it to be more festive, serve with roasted vegetables separately.

Frequently asked questions

What type of beef can I use instead of brisket?
Ribeye or chuck works too, as long as it has some marbling and fat. It’s important that it holds up to long cooking.

If I don’t have currant jelly, what can I use?
You can try using blueberry jelly or plum jelly, but the final flavor won’t be identical. It’s important to use a tart jelly and not too sweet.

Can I make the recipe without an oven-safe pot?
You can use a heavier metal pot with a lid, or a casserole dish with a lid. It’s important that you can cover the meat well.

How much sauce comes from these quantities?
From the 400 ml of water and the other ingredients, there’s enough sauce for 6-8 servings, not a lot, but enough to go around.

Nutritional values

Approximately, for one serving (out of 8):

Calories: about 400-450 kcal
Protein: 35-40g
Fat: 15-18g
Carbohydrates: 30-35g

Values are approximate and depend on the type of meat, how much sauce you eat, and how much oil you use for the potatoes. It’s a hearty meal with good proteins and carbohydrates.

Storage and reheating

Leftover meat can be stored in the fridge for 2-3 days, well covered. When reheating, I recommend putting a little sauce over the slices to prevent them from drying out. The potatoes are not as good the next day – they can be reheated in the oven or in a pan, but the texture becomes a little different. The sauce can be stored separately in the fridge and reheated easily on the stove with a little water if needed. The recipe is not suitable for freezing.

 Ingredients: Ingredients: 1.5 kg beef breast, 2 onions, 2 teaspoons mustard, salt, pepper, 1 kg potatoes, 5 sprigs of rosemary, olive oil. For the sauce: 2 tablespoons flour, 2 tablespoons currant jam, 2 tablespoons red wine vinegar, 400 ml hot water.

 Tags:  beef steak oven life