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Roasted Beef and Potatoes


  • 3 lb. beef roast
  • 2 Tbsp. flour
  • 4 Tbsp. Sauer’s Roast & Prime Rib Rub, divided
  • ¼ cup plus 1 Tbsp. vegetable oil, divided
  • 2 lbs. small gold potatoes, halved


Preheat oven to 425°F. Pour ¼ cup of oil into roasting pan and place in oven. In a bowl, combine flour and 3 tablespoons of the seasoning, then coat the meat with the mixture. Once the roasting pan is hot, carefully add the meat to the pan and turn to sear all sides of the roast. Cook roast for about 30 minutes. While the roast is cooking, toss potatoes with remaining 1 tablespoon oil and 1 tablespoon seasoning. Add potatoes to roasting pan and return to oven. Cook another 45 minutes-1 hour until the internal temperature of the roast is about 135°F for medium-rare, stirring the potatoes part way through. Remove roast from oven, cover and let rest 20 minutes before slicing.