Roast Beef With Potatoes, Bok Choy, and Miso Mayo

Photo by Gentl & Hyers
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 630 calories
    • Fat 33 g
    • Sat Fat 6 g
    • Cholesterol 104 mg
    • Sodium 840 mg
    • Protein 49 g
    • Carbohydrate 34 g
    • Sugar 2 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 60 mg


  1. Check 1/4cup mayonnaise
  2. Check 1tablespoon white miso (soybean paste; found in the refrigerated section of the supermarket)
  3. Check 1 2-pound boneless rib-eye or top loin roast
  4. Check kosher salt and black pepper
  5. Check 2 russet potatoes (about 1 1/2 pounds), cut lengthwise into 8 1-inch wedges
  6. Check 2 heads baby bok choy (about 8 ounces total), quartered
  7. Check 2tablespoons canola oil
  8. Check 2 scallions, roughly chopped


  1. Heat oven to 425° F. Whisk together the mayonnaise and miso in a small bowl; set aside.
  2. Place the roast in the center of a large rimmed baking sheet and season with ¾ teaspoon each salt and pepper. Roast, fat-side up, until beginning to turn golden brown, 18 to 22 minutes. Toss the potatoes, bok choy, oil, and ¼ teaspoon each salt and pepper in a large bowl; add to the baking sheet.
  3. Continue to roast until the potatoes are tender and an instant-read thermometer inserted into the thickest part of the roast registers 130° F (the roast will be medium-rare), 20 to 25 minutes more.
  4. Transfer the roast to a cutting board and let rest for 15 minutes. Continue to roast the potatoes until crisp, 5 to 10 minutes more.
  5. Slice the roast against the grain. Serve over the potatoes and bok choy with the scallions on top and the miso mayo on the side.