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Rolled Roast with Baby Potatoes and Herb Pan Sauce

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A savory rolled roast filled with herbs and spices, roasted to perfection alongside tender baby potatoes and finished with a flavorful herb-infused pan sauce.

Ingredients

Scale
  • 1 boneless beef or pork roast (about 2–3 lbs), butterflied and pounded flat
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp Dijon mustard
  • Salt and black pepper, to taste
  • 1.5 lbs baby potatoes, halved
  • 1/2 cup dry white wine or beef broth
  • 1/2 cup low-sodium beef broth (for pan sauce)
  • 1 tbsp unsalted butter (for pan sauce)
  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening sauce)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, mix garlic, rosemary, thyme, Dijon mustard, salt, and pepper into a paste.
  3. Spread herb mixture evenly over the butterflied roast. Roll tightly and tie with kitchen twine.
  4. Season outside of roast with additional salt and pepper.
  5. In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
  6. Add baby potatoes to the pan around the roast. Pour in white wine or broth.
  7. Transfer skillet to the oven and roast for 50–60 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare beef or 145°F (63°C) for pork.
  8. Remove roast and potatoes from pan and let rest, covered, for 10 minutes.
  9. To make the pan sauce, place the pan over medium heat. Add 1/2 cup beef broth and scrape up any browned bits. Stir in butter and optional cornstarch slurry to thicken if desired.
  10. Slice roast and serve with potatoes and pan sauce.

Notes

  • You can prepare the roast ahead and refrigerate overnight for more flavor.
  • Use a meat thermometer to avoid overcooking.
  • Substitute herbs as desired—sage and parsley also work well.

Nutrition

Find it online: https://tastyera.com/rolled-roast-with-baby-potatoes-and-herb-pan-sauce/