Roast beef with roasted vegetables and mashed sweet potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Bottom round beef roast |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Olive oil |
| 3 | Carrots; peeled and cut into | |
| ; 1\" pieces | ||
| 3 | Red onions; cut into 1\" pieces | |
| 3 | smalls | Zucchini; cut into 1\" pieces |
| 6 | Cloves garlic; skin removed | |
| 7 | larges | Sweet potatoes; peeled and cut into |
| ; 1\" pieces | ||
| 4 | tablespoons | Unsalted butter |
| 1½ | cup | Milk |
| Salt and freshly ground pepper | ||
Directions
ROAST BEEF
MASHED POTATOES
How to Prepare the Roast:
1. Preheat oven to 450 degrees F.
2. Season the roast with salt and pepper. Place the roast in a medium roasting pan and cook for 20 minutes.
3. Reduce the temperature to 375 degrees F, and bake for an additional 20 minutes.
4. Toss the vegetables and garlic with the olive oil and season with salt and pepper to taste. Add the vegetables to the roasting pan, and continue cooking for 30 minutes.
5. The roast should be medium rare at this point.
How to Prepare the Potatoes:
1. Place the potatoes in a saucepan and cover with cold water, add salt and bring to a boil. Cook until soft.
2. Heat the milk and butter in a saucepan.
3. Drain the potatoes and return to the pan. Add the milk and butter, and mash with a potato masher until smooth.
4. Season with salt and pepper to taste.
NOTE: Reserve 2 cups of the mashed potatoes for the Shepard's pie, and 2 cups of the roasted vegetables for the pasta.
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