Coal-Style Roast Beef with Crispy Potatoes

Coal-seared chuck roast with a dark salt crust, crispy garlic potatoes, and a bright parsley-vinegar finish. As Fat on the Open Coals remembers, gauchos on the 1830s Río de la Plata pampas roasted beef over open fire as both wage and supper.

Serves 6

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Ingredients

• 3 pounds chuck roast
• 1.5 tbsp coarse salt
• 2 pounds russet potatoes
• 6 garlic cloves
• 1/2 cup fresh parsley
• 1/3 cup olive oil
• 2 tsp dried oregano
• 1 tbsp red wine vinegar
• 2 tsp cracked black pepper

Instructions

1. 1Build a hot open-coal fire or preheat a grill or oven to 450°F; season the chuck roast heavily with coarse salt, cracked black pepper, and dried oregano.
2. 2Peel and cut the potatoes into 1-inch chunks; toss them with 3 crushed garlic cloves, half the olive oil, and salt.
3. 3Place the roast directly over the coals or on a cast-iron grate and sear hard for 8 minutes per side to form a dark crust.
4. 4Move the roast to indirect heat or lower the oven to 375°F; add the potatoes the meat and roast for 40 minutes, turning the potatoes halfway for crisp edges.
5. 5Meanwhile, chop the remaining garlic with the parsley, then stir in the red wine vinegar and remaining olive oil to finish the chimichurri.
6. 6Remove the roast, rest it for 10 minutes under loose foil, then slice against the grain and serve with the crispy potatoes and chimichurri.