Here is a very special dinner for all the “meat and potato” lovers out there. Easy to prepare with only a few simple ingredients. The fat cap on this cut of meat helps keep the roast tender and moist, and the rub adds a double dose of garlic flavor as both a mince and a paste. Fingerling potatoes were the perfect accompaniment to this juicy roast. I started the roast at 425º to get good color then turned the heat down for the remainder of the cook time. This method worked well for both the roast and the potatoes.
- 2-3 lb. boneless NY strip loin roast
- 4 cloves garlic
- bunch of flat leaf parsley
- olive oil
- black pepper
- 1 pkg. fingerling potatoes
- 2 carrots
- 1/4 red onion
Take the roast out of the refrigerator 30 minutes ahead, remove from packaging and pat dry.
Make a paste with 2 of the garlic cloves and drizzle with 1 tbsp. olive oil.
Place the other 2 cloves in an electric chopper with a handful of parsley leaves, black pepper, salt and 1/2 tsp. of thyme. Drizzle with 2-3 tbsp. olive oil and pulse several times.
Combine the garlic paste with the parsley mixture and rub it all over the roast. Place the meat fat side up in a roasting pan lined with foil. Let stand at room temperature 30 minutes.
Preheat the oven to 425º. Rinse the potatoes, peel and cut the carrots into chunks, and slice the onion. Toss well with olive oil, salt, pepper and thyme. Spread evenly in a baking dish and place in the oven 15 minutes before you start the roast. You will want to stir them every 15 minutes or so, and add a little more oil if they look dry.
Place the roast in the 425º oven uncovered and cook 20 minutes. Reduce the heat to 325º and continue roasting until the internal temperature reaches 140 for medium (130 for medium rare, 150 for medium well). How long will it take? About 15 minutes per pound, however this can vary greatly based on the size of the roast and your oven. Use a thermometer!
Our roast weighed 2.25 lbs and was cooked to medium after about 50 minutes. When done, take the roast out of the oven and tent with foil. Let it rest for 15-20 minutes before slicing. Turn the oven down to keep warm (170º) and leave the potatoes in the oven until ready to serve.
Slice the roast and serve. We both like it cooked to medium and this was perfect.
Our colorful potatoes were nicely done, the onions have almost melted away.
This meal was a special treat. If you like gravy with a roast try my onion gravy and use beef broth in the recipe. Truthfully the meat was so moist it didn’t need anything else.