Roasted Beef with Traditional Polish Flavors

Ingredients

• 2 pounds (900g) beef roast 2 pounds (900g) beef roast
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 medium-sized potatoes, quartered 4 medium-sized potatoes, quartered
• 1 tablespoon fresh parsley, chopped (for garnish) 1 tablespoon fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 15g (Sugars: 1g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, paprika, caraway seeds, salt, and black pepper to create a marinade.
3. 3.
   Rub the marinade all over the beef roast, ensuring it is evenly coated.
4. 4.
   Heat the vegetable oil in a large oven-safe skillet over medium-high heat.
5. 5.
   Sear the beef roast on all sides until browned, approximately 2-3 minutes per side.
6. 6.
   Remove the beef roast from the skillet and set it aside.
7. 7.
   Place the quartered potatoes in the skillet and toss them in the remaining oil and drippings.
8. 8.
   Return the beef roast to the skillet, positioning it on top of the potatoes.
9. 9.
   Transfer the skillet to the preheated oven and roast for approximately 1 hour, or until the internal temperature of the beef reaches your desired level of doneness.
10. 10.
    Remove the skillet from the oven and let the beef rest for 10 minutes before slicing.
11. 11.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Beef roast — Choose a tender cut of beef, such as ribeye or tenderloin, for the best results. Allow the beef to come to room temperature before cooking to ensure even cooking throughout.

Tips & Tricks

• For an extra burst of flavor, marinate the beef roast overnight in the refrigerator.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• To achieve a more caramelized crust, broil the beef roast for the last 2-3 minutes of cooking.
• Serve the roasted beef with a side of traditional Polish sauerkraut for a complete and authentic meal.
• Leftover roasted beef can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Slice the roasted beef into thin slices and serve it alongside the roasted potatoes. Drizzle the beef with the pan juices and garnish with fresh parsley for an added touch of freshness.

Presentation advice

Arrange the sliced beef on a platter, with the roasted potatoes placed around it. Sprinkle some additional paprika and caraway seeds on top for an attractive presentation.