There isn't a more perfect use for the Le Creuset roaster than a beef roast. This delectable recipe combines classic flavorful ingredients with seasonal root vegetables for a mouth-watering result.
The best part is that you can put this roaster right on the stove top and make the gravy directly in the dish! Go big for your next dinner parties with a 4-pound roast because the roomy handles on the Le Creuset roaster make maneuvering around the kitchen easy.
-1 (4 lbs) boneless prime rib beef roast
-6 garlic cloves, minced
-2 Tbsp whole grain Dijon mustard
-1 Tbsp fresh thyme leaves
-1/2 cup kosher salt
-1/4 cup freshly ground black pepper
-1/4 cup extra-virgin olive oil plus 3 Tbsp for the vegetables
-2 lbs of small potatoes, halved if larger than 3 inches
-2 lbs assorted root vegetables (such as carrots, beets, turnips or parsnips) peeled and sliced on the bias
-2 Tbsp all-purpose flour
-1 qt beet stock
-2 sprigs fresh thyme
1 Allow the roast to rest at room temperature at least 30 minutes. Preheat oven to 350 degrees F.
2 Mince the garlic cloves. Combine with Dijon mustard, thyme, salt, pepper and olive oil to create a rub. Spread evenly over the prime rib, patting well. Place the roast fat side up in a Le Creuset Signature 7 qt Roaster.
3 In a bowl toss the potatoes and root vegetables with olive oil. Season generously with salt and pepper. Arrange the vegetables around the roast reserving any tender vegetables, such as carrots, for later.
4 Place the roaster in the center rack of the oven. Roast roughly 20 minutes per pound for medium-rare, or internal temp reaches 120 degrees F. Add the more tender vegetables to the pan halfway through roasting. When the roast is ready, remove from the oven and let rest 20 minutes before carving.
5 While the roast rests, make the jus (gravy). Discard a few tablespoons of fat, leaving some in the roaster. Place the roasting pan over medium heat. Whisk in flour, stirring constantly for about 3 minutes, until it reaches paste consistency.
6 Pour in the beef stock and add thyme, stirring continuously. Use a wooden spoon to release any browned bits on the bottom of the roaster.
7 Increase the heat to high and continue to cook. Adjust seasonings if necessary, and strain the jus to serve with the roast.