Beef Top Loin Roast with Potatoes

Name: Beef Top Loin Roast with Potatoes
Yield: Serves 8 to 10
Ingredients: 1 (5- to 6-pound) boneless, top loin roast; 2 tablespoons plus 2 teaspoons, kosher salt, divided; 2 teaspoons, pepper, divided; 5 pounds, Yukon Gold potatoes, peeled; 1/4 cup, vegetable oil; 5 cups, beef broth; 6 , sprigs fresh thyme; 2 small sprigs, fresh rosemary; 2 tablespoons, unflavored gelatin; 4 , garlic cloves, lightly crushed and peeled

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By Andrew Janjigian

Appears in Cook's Illustrated November/December 2018, America's Test Kitchen TV

A tender, juicy roast isn’t hard to pull off. Neither are creamy, golden-brown potatoes. But merging the two into a holiday centerpiece? That’s where things get tricky

SERVES8 to 10

TIME2¾ hours, plus 6 hours salting

has video

WHY THIS RECIPE WORKS

To create a juicy, tender roast and creamy, beefy-tasting potatoes, we started with a top loin roast and trimmed the thick ribbons of fat that run along its sides. Browning the trimmings along with the roast yielded loads of rendered fat (a...

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