Oven-Baked Beef Roast with Creamy Cheese Sauce and Crispy Potato Sticks

Name: Oven-Baked Beef Roast with Creamy Cheese Sauce and Crispy Potato Sticks
Prep time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Française
Ingredients: 2.2 lbs (1 kg) rump roast, marinated with crushed garlic, salt and black pepper; 3 large yellow onions, sliced into rings; 4 large ripe tomatoes, quartered; 1 large red bell pepper, cut into strips; 4 fresh basil leaves; 2 tablespoons fresh flat-leaf parsley, finely chopped; 5 oz (150 g) cream cheese (such as Philadelphia); 10 oz (300 g) ready-to-serve shoestring potato sticks

By Marie Lefebvre · Updated October 31, 2026

A hearty beef roast slow-baked with colorful vegetables until meltingly tender, then finished with a silky cream cheese sauce made right from the cooking juices. Crowned with a satisfying layer of crispy shoestring potatoes, this comforting dish is the ultimate centerpiece for a relaxed family dinner.

Prep⏱️ 60 min

Servings👥 5 servings

Difficulty📊 Medium

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🛒 Ingredients

5 servings

2.2 lbs (1 kg) rump roast, marinated with crushed garlic, salt and black pepper
3 large yellow onions, sliced into rings
4 large ripe tomatoes, quartered
1 large red bell pepper, cut into strips
4 fresh basil leaves
2 tablespoons fresh flat-leaf parsley, finely chopped
5 oz (150 g) cream cheese (such as Philadelphia)
10 oz (300 g) ready-to-serve shoestring potato sticks

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Marinate the beef in a baking dish with garlic, salt and pepper for at least 4 hours in the fridge. Arrange the onion rings, tomato quarters, bell pepper strips and basil leaves around the meat. Cover tightly with aluminum foil.
2
Preheat the oven to 425 °F (220 °C). Bake covered for 25 minutes to seal in all the cooking juices.
3
Remove the foil and continue baking for 30 more minutes until the surface is lightly caramelized and golden.
4
Remove from the oven. Spoon the cooking juices into a bowl and whisk in the cream cheese until you have a smooth, velvety sauce. Stir in one tablespoon of parsley and season to taste.
5
Slice the beef and fan the pieces on a serving platter. Spoon the cream cheese sauce generously over the meat, scatter the remaining parsley and finish with a thick, crunchy layer of shoestring potatoes. Serve immediately with steamed white rice and a fresh green salad.

💡 Chef's Tip

Add the shoestring potatoes only at the very last moment to keep them perfectly crunchy. A tablespoon of butter whisked into the cooking juices before adding the cream cheese makes the sauce even richer.