Martha Stewart Rosemary-Garlic Roast Beef and Potatoes with Horseradish Sauce

Martha Stewart Rosemary-Garlic Roast Beef and Potatoes with Horseradish Sauce is an easy one-pan dinner built on a fresh rosemary rub with lemon zest. Sear the top round, brush on the herb paste, and roast everything together for a cozy Sunday dinner that feeds eight.

Serve it with tangy horseradish cream to cut through the rich garlic drippings. Slicing thin against the grain turns this lean top round fork-tender, making it a real dinner party plate.

Martha Stewart Rosemary-Garlic Roast Beef and Potatoes with Horseradish Sauce

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

445

kcal

Deeply seared top round with a crackly rosemary crust and tender golden potatoes, all from one hot skillet. A cool horseradish cream brings the whole plate to life.

Ingredients

• 1/4 cup extra-virgin olive oil
  

• 1/2 cup finely chopped fresh rosemary leaves
  

• 6 garlic cloves, minced
  

• 1 teaspoon finely grated lemon zest
  

• Coarse salt and ground pepper
  

• 1 top round beef roast (3 pounds), trimmed and tied
  

• 2 pounds small potatoes, halved or quartered if large
  

• Horseradish Sauce
  

Directions

• Make the rub: Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper.
• Sear the beef: In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
• Rub the roast: Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes.
• Add the potatoes: Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees), 30 to 35 minutes.
• Rest and serve: Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes and horseradish sauce.

Tools for this recipe

• Lodge 12-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of beef is best for this roast?

Martha Stewart uses top round, which is a lean cut from the hindquarter that tastes best sliced thin. Eye of round works too, but it dries out faster, so pull it at 120 degrees instead of 125. Bottom round has more connective tissue and needs a longer braise, so save that for pot roast.

How long does leftover roast beef last in the fridge?

Sliced roast beef keeps well for 3 to 4 days in an airtight container. Store the horseradish sauce in a separate jar, since mixing it with the meat makes everything watery by day two. Leftover slices are great cold on sandwiches with a little mustard and arugula.

Can I make the rosemary-garlic rub ahead of time?

You can mix the rub up to 24 hours ahead and keep it covered in the fridge. The flavors actually get stronger as the garlic and rosemary sit in the olive oil overnight. Bring the rub to room temperature for about 15 minutes before brushing it on the hot roast.

Do I need an ovenproof skillet for this recipe?

Yes, because the beef goes straight from the stovetop into a 400-degree oven. A 12-inch cast iron skillet is ideal since it holds heat and fits a 3-pound roast with room for the potatoes. If you only have a regular skillet, sear the beef there and transfer everything to a roasting pan before it goes in the oven.

What if my roast beef comes out too rare in the center?

Tent it with foil and let it rest the full 10 minutes, because the internal temperature rises another 5 to 10 degrees during that time. If it is still too pink after resting, slice it and fan the slices on a sheet pan, then run them under the broiler for 60 to 90 seconds per side.