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Receta Roast Beef With Roasted Vegetables And Mashed Sweet Potatoes
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Ingredientes
- 5 lb Bottom round beef roast
- Â Â Salt and freshly grnd black pepper
- 2 Tbsp. Extra virgin olive oil
- 3 x Carrots, peeled and cut into 1" pcs
- 3 x Red onions, cut into 1" pcs
- 3 sm Zucchini, cut into 1" pcs
- 6 x Cloves garlic, skin removed
- 7 lrg Sweet potatoes, peeled and cut into 1" pcs
- 4 Tbsp. Unsalted butter
- 1Â 1/2 c. Lowfat milk
- Â Â Salt and freshly grnd pepper
Direcciones
- 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 min.
- 3. Reduce the temperature to 375 degrees F, and bake for an additional 20 min.
- 4. Toss the vegetables and garlic with the extra virgin olive oil and season with salt and pepper to taste. Add in the vegetables to the roasting pan, and continue cooking for 30 min.
- 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 cool water, add in salt and bring to a boil. Cook till soft.
- 2. Heat the lowfat milk and butter in a saucepan.
- 3. Drain the potatoes and return to the pan. Add in the lowfat milk and butter, and mash with a potato masher till smooth.
- 4. Season with salt and pepper to taste.
- NOTE: Reserve 2 c. of the mashed potatoes for the Shepard's pie, and 2 c. of the roasted vegetables for the pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1053g | |
| Recipe makes 4 servings | |
| Calories 1473 | |
| Calories from Fat 751 | 51% |
| Total Fat 83.7g | 105% |
| Saturated Fat 34.12g | 136% |
| Trans Fat 0.0g | |
| Cholesterol 357mg | 119% |
| Sodium 488mg | 20% |
| Potassium 2987mg | 85% |
| Total Carbs 52.58g | 14% |
| Dietary Fiber 7.9g | 26% |
| Sugars 19.72g | 13% |
| Protein 123.19g | 197% |
