Ingredients
- 3-4 lb grass fed strip (top loin) roast
- 3 tbsp salt
- 3 tsp pepper
- 3 cups homemade chicken stock
- 3 tsp “beef base” base paste (I recommend “Better than Bullion” brand)
- 1 tbsp gelatin
- 2 bay leaves
- 1.5 tsp dry “herbs de Provence” or a few sprigs of fresh thyme and rosemary
- 3 cloves
- 10 pepper corns
- 10-12 med size golden Yukon, peeled (i like the ones that are a bit larger than eggs, but as you wish)
Equipment
- 12 inch oven safe stainless pan
- Sieve/strainer
- peeler
- Small sauce pan (5 cup)
- Meat thermometer
Instruction
- PREP the meat: call your butcher and ask for a strip roast, 3 to 4 lbs. Trim the front bit of meat that is sinewy and attached to the ribs when you get home. Reserve and refrigerate scraps. A day prior to cooking, salt and pepper roast generously. Reserve and refrigerate.
- PREP the potatoes: peel, slice tips off potatoes then slice in half. Salt and pepper, toss, reserve.
- PREP the stock: thaw 3 cups of homemade chicken broth. Add 2 tspn beef base to chicken stock, mix. Taste, add more beef base if necessary. Using cheese cloth or spice bag – combine cloves, pepper corn, bay leaves and dried herbs. Tie and reserve.
- SET oven to 300F.
- ADD high heat cooking oil to skillet. Then add roast fat side down. Scatter meat scraps around roast.
- MEDIUM heat on stove.
- BROWN roast 8-10 min / golden brown.
- TOSS and brown scraps.
- TURN roast, Brown for another 2-3 min.
- REMOVE roast and scraps, reserve
- BROWN potatoes, wide side down in fat and oil left in skillet. MEDIUM heat for 15-20 min / golden brown.
- TURN potatoes, 1 by 1 checking for fineness. Cook another 5-10 min on other side.
- OFF heat.
- ADD layer of tin foil on top of potatoes. Make roughly 5 holes for drippings.
- ADD roast to skillet and put in oven for 40-55 min – 300F convection / 280F temperature if your oven runs hot.
- ADD browned scraps, gelatin and spice sack to broth. Bring to boil then reduce to simmer for about 15-20 min.
- DRAIN broth (jus) through strainer and then into a fat separator. Reserve jus.
- CHECK internal temp at around 40-45 min.
- REST and tent roast in foil when internal temperature comes to 115-125F.
- ADD reserved broth to potatoes, return to oven and up heat to 550F/BROIL.
- BOIL BRAISE potatoes in broth for 20-30 min while meat rests.
- CARVE roast.
- PLATTER potatoes.
- SERVE with jus (finished broth). Green salad and horseradish cream are wonderful accompaniments.