Beef roast and multicolored potatoes. So, for the first day of Summer, we are having Roast Beef for Dinner!!!!! Thanks for watching & supporting my Channel. Making a beef roast dinner is really very easy to make.
Pot Roast with Potatoes and Carrots.
Pot Roast will forever and always be one of the most satisfying comforting dinners around!
It's just the perfect homestyle meal to finish a long day with with, and the whole family loves it!
You can have Beef roast and multicolored potatoes using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Beef roast and multicolored potatoes
- It's 2 1/2 lb of beef roast top blade shoulder.
- Prepare 3 1/2 lb of red, white, yellow, purple, new potatoes.
- You need 1 pints of beef broth low sodium no msg.
- You need 1/4 cup of salt half table salt half celery salt.
- You need 1/4 cup of olive oil, extra virgin.
- Prepare 2 tbsp of dried rosemary.
- Prepare 2 tbsp of Hungarian paprika.
- It's 1 tbsp of ground black pepper.
- Prepare 1/2 large of onion.
- Prepare 1/4 cup of flour.
- It's 1/4 cup of margarine.
- Prepare 2 cup of water.
Drain and shake in a pan to roughen up the surfaces To serve, carve the beef into thick slices and arrange on serving plates. Spoon the roast potatoes and roasted onions and root vegetables alongside, and. Onion and potatoes add Old-World flavor to a family favorite beef roast. Place potatoes and garlic around beef.
Beef roast and multicolored potatoes instructions
- Preheat oven to 400° Fahrenheit.
- Line the potatoes on bottom of pot with onion in middle.
- Add olive oil lay your meat on top.
- Add spices and broth.
- Last 15 minutes cooking add water bring to boil and flour margarine , mix flour and margarine together making a batter to liquid stirring constantly to make a gravy.
It includes potatoes and roasted vegetables, too, so it's a one-pan feast. I became pretty darn familiar with the different cuts of beef roast and other parts of cattle carcasses. Sprinkle Oxo powder on bottom of large roasting pan. Flip roast, fat side down and make ½ inch slices ¾ of the way down, from top to bottom, leaving fatty surface intact. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
