Roast Beef Recipe with Garlic Butter Potatoes – A crisp, tender roasted New York strip roast, golden fingerling potatoes, and plenty of garlic herb butter — this is the kind of dinner that brings everyone to the table. The beef gets a flavorful crust in the oven, while the potatoes roast underneath, soaking up the buttery juices from the meat.
Fresh rosemary, thyme, parsley, and garlic give everything a wonderful aroma, and the potatoes come out tender inside with deliciously golden edges. The best part? The beef and potatoes cook together in one roasting pan, making this an especially satisfying meal to share with family and friends. Enjoy!
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Ingredients list for the Roast Beef & Potatoes with Herb Garlic Butter
- 3 lb (1.36 kg) New York strip roast
- 3 lb (1.36 kg) fingerling potatoes, rinsed and dried
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon kosher salt, divided, or to taste
- 2 teaspoons freshly ground black pepper, divided
- 1 teaspoon instant chicken bouillon powder or granules (optional)
- 2 tablespoons unsalted butter, softened
- 3 garlic cloves, minced or grated
- 1 sprig fresh thyme, leaves finely chopped
- 1 sprig fresh rosemary, leaves finely chopped
- 2 tablespoons chopped fresh parsley
Roast Beef Seasoning
We kept things simple in this roast beef recipe: just olive oil, salt, and pepper. Feel free to add in any of your favorite herbs such as sage, thyme, rosemary, etc… Be generous when seasoning the roast beef because it is a big cut of meat and the more flavor, the better. We coat the roast beef with olive oil to allow for more even distribution of salt and pepper and insure your beef gets seasoned all the way around.
How to roast beef?
Bring the meat to room temperature so the beef roast will cook more evenly throughout. Let the meat sit out for 1 to 2 hours to come up to temperature before roasting.
As you read the directions below, you’ll see that we start with a hot oven temp, then we lower the temp to 325ºF (160ºC). Starting with a hot oven gives the beef roast a chance to get that beautiful crust without searing in a skillet beforehand (because the beef roast is a big piece of meat!). Once you get a head start on that beef roast crust, you can lower the temperature and the meat will start cooking slowly.
Use a meat thermometer to check for doneness. We aim at a medium-rare roast, but you can let it roast for longer. Make sure you’re inserting your meat thermometer far enough to reach the center of the roast beef for an accurate reading. Aim for an internal temperature of about 145°F (60ºC). The temperature of the inside of the meat will continue to rise a little as it rests.
Transfer your meat to a cutting board and let it rest for 20 minutes to allow all the juices to redistribute throughout the meat.
Directions
1. Preheat the oven. Preheat your oven to 450°F (230°C). Pat the New York strip roast dry with paper towels and place it fat-side up on a cutting board or large plate.
2. Season the beef. Rub the roast all over with 1 tablespoon olive oil. Season evenly with most of the kosher salt, freshly ground black pepper, and chicken bouillon powder, if using. Reserve a little salt and pepper for the potatoes.
3. Prepare the herb garlic butter. In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, and parsley. Mix well. Reserve a small portion of the butter in a separate clean bowl for serving.
4. Prepare the potatoes. Arrange the fingerling potatoes in a large roasting pan. Halve any particularly large potatoes, so they cook evenly. Drizzle with the remaining tablespoon of olive oil and season with the reserved salt and pepper. Add the herb garlic butter and toss until the potatoes are evenly coated.
5. Arrange the roast. Place the seasoned beef roast fat-side up over the potatoes, leaving enough room around the meat for the potatoes to roast.
6. Roast the beef and potatoes. Transfer the roasting pan to the oven and roast at 450°F (230°C) for 15 minutes. Reduce the oven temperature to 325°F (165°C) and continue roasting. The original recipe suggests approximately 75 additional minutes, but begin checking the internal temperature earlier, as the cooking time will vary with the roast’s thickness and your oven.
7. Check for doneness. Insert an instant-read meat thermometer into the center of the roast. For the USDA-recommended minimum safe temperature, the beef should reach 145°F (63°C) before being removed from the oven, followed by at least 3 minutes of resting. Continue roasting as needed.
8. Rest the beef. Transfer the roast to a cutting board and loosely tent with aluminum foil. Let rest for approximately 20 minutes before slicing.
9. Finish the potatoes. Check the fingerling potatoes with a fork. If they aren’t tender or golden enough, return the roasting pan to the oven while the beef rests and continue cooking until done.
10. Serve. Slice the roast beef thinly against the grain and arrange it on a platter with the garlic butter potatoes. Top with the reserved herb butter and serve warm. Enjoy!
Tips for the Best Roast Beef and Garlic Butter Potatoes
- Choose a well-marbled roast. A New York strip roast has good flavor and works beautifully for a special occasion.
- Pat the beef dry before seasoning. This helps the outside develop a nicely browned crust during the initial high-temperature roasting.
- Use a meat thermometer. Cooking times vary depending on the thickness of the roast. For food safety, cook beef roasts to at least 145°F (63°C) and let rest for at least 3 minutes.
- Cut the potatoes evenly. Halve larger fingerling potatoes so they cook at a similar rate to the smaller ones.
- Save a little herb butter. Reserve a portion before it touches the raw ingredients to add to the sliced roast beef at serving time.
- Check the potatoes separately. If the beef finishes before the potatoes are tender, continue roasting the potatoes while the meat rests.
- Rest before slicing. Let the roast beef rest for about 20 minutes, then slice thinly against the grain.
- Make use of leftovers. Thinly sliced roast beef is delicious in sandwiches, French dip sliders, or a breakfast hash.
What other cuts of beef can we use?
There’s no single cut of beef that is necessary to make roast beef. Some common cuts besides our New York strip roast include top round roast, top sirloin roast, bottom round roast, and eye of round roast. Ask your butcher if you feel overwhelmed with choices!
What to do with roast beef leftovers?
Leftover cold roast beef is one of life’s greatest pleasures. It’s so versatile! Use it in French dip sliders, in a breakfast hash, or just cold, straight from the fridge. We won’t judge!
More roast recipes you might like
- Balsamic Pork Tenderloin in Oven with Fall Veggies
- Garlic Butter Herb Roast Beef
- Roasted Pork Loin with Green Beans
- Honey Mustard Roasted Pork Loin Sheet Pan Dinner
- Spicy Roasted Pork Loin
Perfect Roast Beef & Potatoes with Herb Garlic Butter
Nothing beats a juicy and tender roast beef with golden, buttery potatoes! This easy roast beef recipe brings together tender beef, garlic, fresh herbs, and deliciously roasted fingerling potatoes. Perfect for a cozy Sunday dinner or a special holiday meal!
Ingredients
- 3 lb (1.36 kg) New York strip roast
- 3 lb (1.36 kg) fingerling potatoes, rinsed and dried
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon kosher salt, divided, or to taste
- 2 teaspoons freshly ground black pepper, divided
- 1 teaspoon instant chicken bouillon powder or granules (optional)
- 2 tablespoons unsalted butter, softened
- 3 garlic cloves, minced or grated
- 1 sprig fresh thyme, leaves finely chopped
- 1 sprig fresh rosemary, leaves finely chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven. Preheat your oven to 450°F (230°C). Pat the New York strip roast dry with paper towels and place it fat-side up on a cutting board or large plate.
- Season the beef. Rub the roast all over with 1 tablespoon olive oil. Season evenly with most of the kosher salt, freshly ground black pepper, and chicken bouillon powder, if using. Reserve a little salt and pepper for the potatoes.
- Prepare the herb garlic butter. In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, and parsley. Mix well. Reserve a small portion of the butter in a separate clean bowl for serving.
- Prepare the potatoes. Arrange the fingerling potatoes in a large roasting pan. Halve any particularly large potatoes, so they cook evenly. Drizzle with the remaining tablespoon of olive oil and season with the reserved salt and pepper. Add the herb garlic butter and toss until the potatoes are evenly coated.
- Arrange the roast. Place the seasoned beef roast fat-side up over the potatoes, leaving enough room around the meat for the potatoes to roast.
- Roast the beef and potatoes. Transfer the roasting pan to the oven and roast at 450°F (230°C) for 15 minutes. Reduce the oven temperature to 325°F (165°C) and continue roasting. The original recipe suggests approximately 75 additional minutes, but begin checking the internal temperature earlier, as the cooking time will vary with the roast's thickness and your oven.
- Check for doneness. Insert an instant-read meat thermometer into the center of the roast. For the USDA-recommended minimum safe temperature, the beef should reach 145°F (63°C) before being removed from the oven, followed by at least 3 minutes of resting. Continue roasting as needed.
- Rest the beef. Transfer the roast to a cutting board and loosely tent with aluminum foil. Let rest for approximately 20 minutes before slicing.
- Finish the potatoes. Check the fingerling potatoes with a fork. If they aren't tender or golden enough, return the roasting pan to the oven while the beef rests and continue cooking until done.
- Serve. Slice the roast beef thinly against the grain and arrange it on a platter with the garlic butter potatoes. Top with the reserved herb butter and serve warm. Enjoy!
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