Roast Beef And Oven Browned Potatoes
A hearty roast beef paired with oven-browned potatoes, featuring savory herbs and seasonings, perfect for family dinners and special occasions seeking rich, comforting flavors.
Ingredients
- 1 del monte creamed-style corn
- 1 teaspoon ground pepper ⓘ
- 1 teaspoon curry powder ⓘ
- 1 del monte product (unspecified)
- 2 tablespoons Heinz ketchup
- 2 tablespoons Parkay margarine
- 1 teaspoon ground black pepper ⓘ
- 1 veg-all mix
- 2 tablespoons cider vinegar ⓘ
- 2 tablespoons butter ⓘ
- 1 cup water ⓘ
- 1 teaspoon sweet basil
- 1 pound lean ground chuck ⓘ
- 4 white potatoes ⓘ
- 1 potato (additional) ⓘ
- 1 tablespoon vinegar ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 1 onion ⓘ
- 1 roasting beef
- 2 tablespoons flour ⓘ
- 1 teaspoon thyme ⓘ
- 2 bay leaves ⓘ
- 1 onion (additional) ⓘ
- 1 carrot ⓘ
- 1 teaspoon paprika ⓘ
- Pan drippings from roast
- Salt to taste ⓘ
- 1 green pepper ⓘ
- Salt ⓘ
- 1 chicken (unspecified, optional for side or broth) ⓘ
- 1 teaspoon oregano ⓘ
- Black pepper to taste ⓘ
- 2 tablespoons cooking oil ⓘ
- Italian salad dressing ⓘ
- 2 cloves garlic ⓘ
- Goose (for reference, optional) ⓘ
- Garlic (additional) ⓘ
- 1 stew beef ⓘ
- Vegetable oil ⓘ
- Worcestershire sauce ⓘ
Instructions
- Preheat your oven to the desired temperature for roasting beef.
- Prepare the roast beef by seasoning with salt, black pepper, thyme, and other herbs as desired.
- Place the beef in a roasting pan and roast until desired doneness, basting occasionally with pan drippings.
- While the beef is roasting, peel and chop white potatoes and carrots.
- Parboil the potatoes and carrots in water with a bay leaf and salt until just tender.
- Drain the vegetables and toss with margarine, paprika, and chopped garlic.
- Arrange the vegetables in a single layer on a baking sheet and bake in the oven until browned and crispy.
- Prepare a sauce or gravy with pan drippings, adding flour, Worcestershire sauce, and seasonings to taste.
- Serve the sliced roast beef with oven-browned potatoes and vegetables, garnished with fresh herbs if desired.
Tips & Substitutions
For added flavor, consider marinating the roast beef overnight with Worcestershire sauce, garlic, and herbs. If you don’t have fresh thyme, dried thyme can be used as a substitute. For the potatoes, you can also use sweet potatoes for a different taste. Experiment with your favorite vegetables, such as bell peppers or zucchini, alongside the potatoes for roasting.
Serving Suggestions
Serve the roast beef with the oven-browned potatoes and a side of steamed vegetables for a complete meal. A fresh green salad pairs beautifully with this dish, providing a crisp contrast to the rich flavors. For a comforting twist, consider serving it alongside Sunday Beef And Chicken Casserole for a hearty family dinner.
Storage & Reheating
Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the beef and warm it gently in a skillet with a splash of beef broth or water to maintain moisture. Oven-browned potatoes can be reheated in the oven to restore their crispiness, about 10-15 minutes at 350°F.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Beef And Oven Browned Potatoes contains roughly 723 calories, with 31g protein, 79g carbohydrates, and 36g fat. It is an excellent source of iron (109% of the Daily Value), protein (61% of the Daily Value), and dietary fiber (59% of the Daily Value). Note that it is relatively high in sodium, at 702mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the best way to ensure the roast beef is tender?
To ensure the roast beef remains tender, avoid overcooking it. Use a meat thermometer to check for doneness; medium-rare is typically around 135°F. Let the roast rest for at least 15 minutes before slicing to allow the juices to redistribute.
Can I make this dish in advance?
Yes, you can prepare the roast beef and even the oven-browned potatoes ahead of time. Cook them fully, then cool and store in the refrigerator. Reheat gently in the oven or microwave before serving for the best results.
How can I make a gravy from the pan drippings?
To make gravy, pour the pan drippings into a saucepan, skim off excess fat, and add flour to create a roux. Gradually whisk in beef broth or water, bringing it to a simmer until thickened. Season with salt and pepper to taste for a delicious accompaniment to your roast beef.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).