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Roast Beef & Roast Pork Recipe

Name: Lahaina Chicken Companys Roast Beef & Roast Pork Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef top round roast (or sirloin tip); 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tbs fresh rosemary, chopped; 2 tbs olive oil; 1 cup beef broth; 2 lbs boneless pork loin roast; 1.5 tsp kosher salt; 1 tsp black pepper; 1 tsp paprika; 2 cloves garlic, minced; 1 tbs olive oil; 1 cup apple cider or apple juice; 2 lbs russet potatoes, peeled and cut into 1-inch chunks; 4 tbs unsalted butter; 1 cup whole milk; 1 tsp salt; 0.5 tsp black pepper; 3 each carrots, peeled and cut into 1/2-inch sticks; 3 cups broccoli florets; 2 tbs olive oil; 0.5 tsp salt; 0.5 tsp black pepper; 6 cups mixed salad greens; 1 cup cherry tomatoes, halved; 0.5 each cucumber, sliced; 2 tbs olive oil (for dressing); 1 tbs red wine vinegar; 0.25 tsp salt (for dressing)

Inspired by Lahaina Chicken Company

Time2h 30m

Serves6

Served with 3 side items

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Ingredients

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Roast Beef

2 lbs beef top round roast (or sirloin tip)

2 tsp kosher salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tbs Fresh rosemary, chopped

2 tbs olive oil

1 cup beef broth

Roast Pork

2 lbs boneless pork loin roast

1 1/2 tsp kosher salt

1 tsp black pepper

1 tsp Watkins paprika

2 cloves Garlic, minced

1 tbs olive oil

1 cup apple cider or apple juice

Side 1 — Mashed Potatoes

2 lbs russet potatoes, peeled and cut into 1-inch chunks

4 tbs Unsalted butter

1 cup whole milk

1 tsp Celtic sea salt

1/2 tsp black pepper

Side 2 — Roasted Seasonal Vegetables

3 each carrots, peeled and cut into 1/2-inch sticks

3 cups broccoli florets

2 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Side 3 — Simple Green Salad

6 cups mixed salad greens

1 cup Cherry tomatoes, halved

1/2 each Cucumber, sliced

2 tbs olive oil (for dressing)

1 tbs red wine vinegar

1/4 tsp salt (for dressing)

1/4 tsp black pepper (for dressing)

Finishing & Serving

2 tbs fresh parsley, chopped (optional garnish)

0 to taste horseradish or mustard (optional, to taste)

Method

Roast Beef

Prep

Remove roast from refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Preheat oven to 425°F (220°C).

Season

Pat the beef dry with paper towels. Rub 2 tablespoons olive oil over the roast. Combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tbsp chopped rosemary; rub evenly over all sides of the roast.

Sear

Heat a large ovenproof skillet or roasting pan over medium-high heat. When hot, add the roast and sear 2–3 minutes per side until a brown crust forms.

Roast

Pour 1 cup beef broth into the pan around (not over) the roast. Transfer pan to the preheated oven. Roast at 425°F (220°C) for 10 minutes to develop color, then reduce oven to 350°F (175°C) and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium — about 20–30 additional minutes depending on thickness. Use an instant-read thermometer in the thickest part.

Rest & Slice

Remove roast from oven, transfer to a cutting board, tent loosely with foil and rest 15–20 minutes so juices redistribute. Slice thinly against the grain and keep warm.

Roast Pork

Prep

Preheat oven to 375°F (190°C) if cooking separately from beef. Pat pork dry and let sit at room temperature 20–30 minutes.

Season

Mix 1.5 tsp kosher salt, 1 tsp pepper, 1 tsp paprika, and minced garlic. Rub 1 tablespoon olive oil over pork, then coat with the spice mixture.

Sear & Roast

In a skillet over medium-high heat, sear pork 2–3 minutes per side until golden. Transfer to a roasting pan; pour 1 cup apple cider or juice into the pan. Roast at 375°F (190°C) until internal temperature reaches 145°F (63°C), about 25–35 minutes depending on size.

Rest & Slice

Remove pork, tent with foil and rest 10 minutes. Slice into 1/4-inch thick slices and serve alongside roast beef.

Mashed Potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 15–20 minutes. Drain well.

Return potatoes to pot over low heat for 1–2 minutes to dry out excess moisture. Remove from heat. Add 4 tbsp butter and 1 cup warm milk; mash until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste. Keep warm until serving.

Roasted Seasonal Vegetables

While meats roast, toss carrots and broccoli with 2 tbsp olive oil, 1/2 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet.

Roast in a 400°F (200°C) oven for 18–22 minutes, turning once, until vegetables are tender and edges are caramelized. If roasting with beef early at 425°F, reduce time or lower temperature to prevent over-browning.

Simple Green Salad

In a large bowl, combine 6 cups mixed greens, halved cherry tomatoes and sliced cucumber.

Whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/4 tsp salt and 1/4 tsp pepper. Toss dressing with salad just before serving.

Finishing & Serving

Arrange slices of roast beef and roast pork on a large platter. Spoon any resting juices from the pan over the meat (or make a quick pan sauce by deglazing pans with a splash of beef broth or apple cider and reducing 2–3 minutes).

Plate with mashed potatoes, roasted vegetables and a portion of the green salad. Garnish meat with chopped parsley and offer horseradish or mustard on the side.