Carlal’s Weblog

A suburban mom, her family, her life, and her world views.

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SUCCULENT ROAST BEEF WITH POTATOS ~ a recipe from my kitchen

I love to cook, and I consider myself to be an amatuer chef of sorts. I plan on eventually, going to culinary school, after my husband finishes with his education. We have dreams of opening our own restaurant. I have posted on other blog websites several of my recipes and I go by the name of “Mama Carla” or “Mama C”.  I thought that someone out here on wordpress might want a great recipe for Roast Beef, and since I am preparing it for our dinner tonight, I thought that I would share it with you!

SUCCULENT ROAST BEEF WITH POTATOS

 

You will need: 

3-4 LB BEEF ROAST,

 2 GARLIC CLOVES CUT IN HALF LENGTH-WISE,

2 teaspoons ONION POWDER,

 2 teaspoons GARLIC POWDER,

2 teaspoons SEASON SALT,

1 ½  teaspoon COARSELY GROUND BLACK PEPPER,

 6 MEDIUM RED POTATOES CUT INTO QUARTERS (leave skin on)

 

After cleaning roast, place on chopping board, take sharp knife insert several times into roast.

Place the  halved garlic cloves inside slits  you just made.  Shake garlic  and onion powder onto both sides of meat, rub in. Next,  shake on pepper and season salt, again rub it in.

  Place seasoned meat in roasting pan, cover tightly with aluminum foil and place into ‘fridge. [remember, this allows the season to get deep into the meat] You can let it stay in the refridgerator  for 30 minutes or  all day if you’d like.

 

When you are ready to cook your meat, gently uncover aluminum foil and add 2 inches of water to roasting pan, recover tightly with aluminum foil and place into pre-heated 325 degree oven.

 Cook for 30 minutes for each pound. During the last 15 minutes remove roast from oven, uncover & baste with  juice from the roast.

 Add quarted potatos around roast, making sure that they rest in the juice.

 

Recover tightly with aluminum foil and place back into oven for last 15 minutes.

Remove from oven, let sit covered for 10-15 minutes and you are ready to slice and  serve.

I hope you enjoy this recipe.

Carlal.

 

 

 

 

 

 

 

 

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