Recipe: Delicious Beef roast and multicolored potatoes

Beef roast and multicolored potatoes. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Rub the roast with a tablespoon of olive oil, then season generously on all sides with salt and pepper. Place the meat in your roasting pan, surrounded by potatoes.

To make flipping easier, flip […] Roast beef is equally at home casually sandwiched between two slices of bread or as the center of attention for special occasion feasts. You probably don't need our advice for what to serve with a roast beef sandwich — try potato salad, coleslaw, and oven fries — so let's focus instead on what to serve with a roast beef dinner. Dutch oven pot roast with carrots and potatoes is fork tender, juicy and delicious! You can cook Beef roast and multicolored potatoes using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Beef roast and multicolored potatoes

1. Prepare 2 1/2 lb of beef roast top blade shoulder.
2. It's 3 1/2 lb of red, white, yellow, purple, new potatoes.
3. You need 1 pints of beef broth low sodium no msg.
4. It's 1/4 cup of salt half table salt half celery salt.
5. Prepare 1/4 cup of olive oil, extra virgin.
6. It's 2 tbsp of dried rosemary.
7. You need 2 tbsp of Hungarian paprika.
8. It's 1 tbsp of ground black pepper.
9. It's 1/2 large of onion.
10. Prepare 1/4 cup of flour.
11. Prepare 1/4 cup of margarine.
12. It's 2 cup of water.

It takes some time to make it right, so this recipe may be something you save for the weekend--but it's worth. If beef roast comes in netting or is tied, remove netting or strings. Place potatoes and garlic around beef. How to cook roast, How to cook pot roast, How to cook ROAST beef.

Beef roast and multicolored potatoes instructions

1. Preheat oven to 400° Fahrenheit.
2. Line the potatoes on bottom of pot with onion in middle.
3. Add olive oil lay your meat on top.
4. Add spices and broth.
5. 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.

The perfect, traditional, "meat-and-potatoes" Sunday dinner! Flip roast, fat side down and make ½ inch slices ¾ of the way down, from top to bottom, leaving fatty surface intact. Lower heat if need to keep roast from charring. You just want the surface browned. Continue to brown roast and cook onion together until onion is translucent.