Herb-Infused Roast Beef Wrapped in Speck with Crispy Potatoes

Roast Beef with Speck and Fresh Herbs

Category: Main Course
Serves: 8
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Prepare the Beef:
Start by preparing the beef top round. Slice it crosswise, ensuring you don’t cut all the way through. Open it up like a book, then cover with parchment paper. Using a meat mallet, gently pound the beef to form one large, thin piece.
Prepare the Filling:
Cut the 100 g of speck into thin strips. Heat a pan over medium heat, and add the speck, letting it cook until it releases its flavors and starts to crisp up.
Cook the Herbs:
Add the fresh herbs to the pan with the speck and cover with a lid. This will allow the herbs to release their fragrance while softening.
After a few minutes, transfer the herbs to a colander placed over a bowl to drain excess liquid. Once the herbs have cooled slightly, finely chop them.
Season the Beef:
Take the prepared beef and season it generously with salt, black pepper, and some of the chopped herbs. Massage the seasoning into the meat to ensure even flavor distribution.
Assemble the Roast:
Place the chopped herbs in the center of the beef, then layer the speck strips on top. Arrange the speck in a grid pattern, first vertically and then horizontally. Carefully lift the sides of the beef, using the speck to help roll the beef into a tight, secure log.
Tie the Roast:
Using kitchen twine, tie the roast securely. Start by wrapping the twine around the length of the roast, making sure it holds together well.

Searing the Roast:
In a large skillet, pour a small amount of olive oil and heat it over medium-high. Once hot, add the beef roast and sear it on all sides until a golden brown crust forms.
Roasting in the Oven:
Once the roast is seared, sprinkle the remaining chopped herbs on top. Drizzle with a little more olive oil and transfer the roast to a preheated oven at 180°C (350°F). Roast for about 30 minutes, checking halfway through and basting with the juices that have accumulated in the pan.

Wash and Slice Potatoes:
While the roast is in the oven, thoroughly wash the potatoes. Cut them into wedges.
Cook the Potatoes:
In the same pan used for the roast, add another drizzle of olive oil and toss in a whole garlic clove, allowing it to infuse the oil with flavor. Add the potato wedges, season with salt, pepper, and fresh sprigs of rosemary and thyme. Sauté the potatoes on medium heat for about 30 minutes, stirring occasionally to ensure even cooking and browning.
Final Touches on the Roast:
Midway through roasting, remove the beef from the oven and brush it with the pan juices to ensure it remains moist and flavorful. Return the roast to the oven to finish cooking.
Finishing the Potatoes:
Continue sautéing the potatoes until they are crispy on the outside and soft on the inside. Once done, remove the garlic clove and discard it.

Rest and Slice the Roast:
Once the roast has finished cooking, remove it from the oven and let it rest for about 10 minutes. This will allow the juices to redistribute, making for a more tender and flavorful roast.
Slice and Serve:
After resting, carefully remove the kitchen twine and slice the roast into thick, hearty portions. Serve the beef slices alongside the crispy roasted potatoes.

Make sure to sear the roast on all sides before roasting to lock in the juices and flavor.
Basting the roast with its own juices halfway through will keep the meat moist and enhance the flavor.
If you prefer a slightly crispy outer layer, increase the oven temperature to 200°C (400°F) for the final 10 minutes of roasting.
You can add vegetables such as carrots or onions to the roasting pan for additional flavor.

Enjoy your perfectly roasted beef with speck and fresh herbs, a comforting and satisfying dish that will delight your guests at any occasion!