Yield: 1 Servings
|3 pounds||Boneless roast|
|2 \N||Sticks of fresh dried savoury|
|\N \N||Salt & pepper & ginger|
|1 small||Onion finely chopped|
|3 mediums||Cloves of garlic (I like the stuff, and this was rather weak)|
|4 \N||Small-med potatoes sliced|
Take the roast and cut it sot that it will look like a big, long, flat steak. Salt & pepper & ginger & savoury steak. Put a thin layer of potatoes, then layer the onion and garlic, some more salt/pepper/ginger/savoury, and then one last thin layer of potatoes. Make sure that the potatoes are not up to the edges of the roast. Roll the roast up like a jelly roll. It's easier if you have an extra pair of hands to hold the sides of it while you are rolling it up. Use cooking twine to tie up the roast. Make sure that the roast won't fall apart while cooking, so tie up the roast in both directions. Place the roast in pan, ½-1 cup of water, some more sliced potatoes, quartered onion, chunks of carrots, some more salt & pepper for the vegetables. Cook in 325F oven for about 1 hour.
Keep in mind that the potatoes take longer than the beef to cook, but if you have only a thin layer of potatoes in the roll it should be ok. Though when I made this up, I had a thick layer of potatoes and the center ones didn't cook very well.
Posted to FOODWINE Digest 28 Nov 96 From: "J. Meade" <meade@...> Date: Fri, 29 Nov 1996 11:26:53 -0400