Chuck Eye Roast With Crispy Potatoes & Salsa Verde
Prep time: 10 mins
Cooking time: 1 hr 30 mins
Serves: 4
Ingredients
- 900-1.1Kg Chuck Eye Roast
- 1Kg Potatoes (Kestrel)
- 200g Duck Fat
- 2 Sprigs Rosemary
- 250g Salsa Verde
- Salt and Pepper
- Olive Oil
Method
- Preheat the oven to 180°C.
- Pat dry the Chuck eye roast and season with salt and pepper.
- Cut the potatoes in half and place them in a pot with salted water, bring to the boil. Turn down to medium and let them cook for approx. 25-30mins until soften all the way through.
- Meanwhile, bring a frying pan to medium high heat and drizzle with olive oil. Sear the beef for approx. 2 mins on each side until golden brown all around.
- Place the beef into the preheated oven and cook for approx. 35-40mins. Remove it from the oven and let it rest for at least 15mins.
- Once potatoes are done, drain them well and shake them a bit with the colander to create a bit of a texture on the potatoes just like semi broken. Set aside.
- Turn the air fryer to maximum and place the duck fat on the basket without the racks. Heat it up for 5 mins and open the air fryer.
- Carefully place the potatoes into the basket with the oil, sprinkle some of the rosemary and season with salt and pepper. Toss well and air fry them for 20 mins. After this, open the basket and toss again, close the air fryer and cook them for further 20 mins until golden and crispy.
- Remove the net from the beef and slice it into 1cm pieces. Serve the roast beef with crispy potatoes and Salsa Verde.
