Roast Beef Recipe

Prepare and season roast

Remove the roast from the refrigerator 30–60 minutes before cooking so it reaches near room temperature. Pat dry with paper towels. Mix kosher salt, black pepper, garlic powder and chopped rosemary; rub the roast all over with olive oil then rub the seasoning mix, pressing to adhere.

Sear

Preheat oven to 135°C (275°F). Heat a heavy ovenproof skillet or roasting pan over high heat until hot. Sear the roast 2–3 minutes per side until deeply browned (including ends).

Roast low and slow

Place roast on a rack in the roasting pan (or leave in skillet) and insert an instant-read thermometer into the thickest part. Roast at 135°C (275°F) until internal temperature reaches 54°C (130°F) for medium-rare, about 45–75 minutes depending on roast size (check after 40 minutes). For medium, target 60°C (140°F).

Rest

Remove roast from oven, tent loosely with foil and rest 20–30 minutes. Reserve pan drippings in the pan for au jus. After resting, thinly slice roast against the grain for sandwiches.

While roast rests and slices, make au jus. Place the roasting pan over medium heat on the stove (or transfer drippings to a saucepan). If pan has excessive fat, spoon off all but about 1 tablespoon. Add red wine (or 60 ml extra beef stock) to deglaze the pan, scraping up browned bits with a wooden spoon, and reduce by half, about 2–3 minutes.

Add the beef stock, Worcestershire sauce and thyme. Bring to a gentle simmer and let simmer 5–8 minutes to develop flavor.

Make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water. Whisk the slurry into the simmering jus to slightly thicken (optional). Simmer 1–2 minutes until glossy. Season with salt and black pepper to taste. Keep warm and transfer to a small serving pitcher for dipping.

Prepare rolls: slice rolls horizontally and spread the cut sides with softened garlic butter (mix the softened butter and minced garlic). If desired, toast cut sides under a broiler or in a hot skillet until just golden.

Assemble sandwiches: pile 3–4 thin slices of warm roast beef onto the bottom half of each roll. Top the warm beef with sliced fresh mozzarella so it softens from the meat heat; if you prefer melted mozzarella, place assembled open-faced sandwiches under a broiler for 1–2 minutes until cheese melts (watch carefully). Add a small handful of arugula if using, then cap with top half of roll.

Serve immediately with au jus on the side for dipping.

Prepare potatoes: cut each potato into 8–10 mm (about 1/3 inch) thick sticks. Rinse cut fries under cold water until water runs clear to remove starch. Pat completely dry with a clean towel.

Par-cook (optional for crispier fries): Toss dried potato sticks with 2 teaspoons cornstarch until lightly coated. Heat oven to 200°C (400°F) with a baking sheet inside, or heat oil in a deep fryer to 160°C (320°F) if frying. For oven method: toss fries with 1–2 tbs oil and spread on hot baking sheet, roast 20–25 minutes turning once until pale golden and tender. For frying method: blanch fries in 160°C oil for 4–6 minutes until cooked through but not browned; remove and drain.

Finish to crisp: If oven method, increase oven to 220°C (425°F) and roast 8–12 minutes more until golden and crisp. If frying, heat oil to 190°C (375°F) and return blanched fries in batches for 2–3 minutes until golden and crisp; drain on paper towels.

Season fries immediately with salt, pepper and optional paprika. Serve hot alongside sandwiches and au jus.