Beef Top Loin Roast with Potatoes

79 comments
By

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

SERVES 8 to 10

TIME 2¾ 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...

Print