Roast Beef with Baked Potato and Vegeteables

Immerse yourself in the savory symphony of perfectly roasted beef, paired with the irresistible allure of baked potatoes and a medley of fresh vegetables. This hearty and wholesome dish promises to be a feast for the senses, combining succulent textures with a burst of flavors that will transport you to the heart of a cozy kitchen.

 

TIME & SERVINGS

PREP TIME:15 MIN
COOK TIME:15 MIN
YIELDS: 4 SERVINGS

INGREDIENT

1 pound beef roast, trimmed of excess fat
2 tablespoons olive oil
2 tablespoons whole grain mustard
1 tablespoon rosemary, chopped
1 cup red wine
1 cup port wine
1 cup flour, diluted in water
4 potatoes, baked
Assorted vegetables, sauteed
Salt
Pepper

 

INSTRUCTIONS(STEPS)

  1. Tie roast with butcher’s twine or kitchen twine. Spread mixture of olive oil, mustard, rosemary, salt, and pepper on the beef. Seal in a bag using a vacuum sealer and store in refrigerator for 10 minutes.
  2. Preheat your oven to 450°F. Place broiling rack on baking pan then place roast on the broiling rack; cook according to your preference.
  3. In a saucepan, pour drippings, red wine, port wine, diluted flour, salt, and pepper. Sauté on MEDIUM heat until sauce is thick. If there are lumps, drain in a colander before adding to the beef.
  4. Slice roast beef and serve with cooked vegetables, baked potato, and port wine sauce.

When Cooking Your Meat:

  • For rare (cooked on the outside and part of the inside; but red) wait 15 minutes and check for doneness using a meat thermometer making sure temperature has reached 130°F.
  •  For medium (juicy and pink on the inside), wait 25 minutes and check for doneness using a meat thermometer making sure temperature has reached 145°F.
  • For well done (completely gray and a little bit dryer with juices turned transparent), wait 40 minutes and check for doneness using a meat thermometer making sure temperature has reached 167°F. Let it rest for 15 minutes so juices set in the meat and make it even more flavorful.
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