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Receta Spiced Roast Beef And Vegetables

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Raciónes: 6

Ingredientes

Cost per serving $0.66 view details

Direcciones

  1. Preheat oven to 350 degrees. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or possibly rolling pin, crush spices. Transfer crushed spices to small bowl; fold in salt, ginger and cayenne.
  2. Toss potatoes, carrots and 3 Tbsp. oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 min.
  3. Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 Tbsp. oil. Rub spice mix over roast.
  4. Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast till meat thermometer inserted into center of meat registers 125 degrees for medium-rare, about 1 hour.
  5. Transfer roast to platter. Tent with foil. Increase oven temperature to 450 degrees. Spread vegetables in pan; continue roasting till vegetables are tender and brown, about 10 min. Sprinkle with cilantro.
  6. Surround roast with vegetables. Cut roast into thin slices and serve.
  7. This recipe yields 6 to 8 servings.
  8. Comments: As American cities filled up in the early part of the twentieth century, new urbanites learned to make the most of small apartment kitchens by using recipes which yielded a lot of food with little bother. Roast beef with vegetables filled the bill. Cattle, raised on enormous western ranches, and beef were moved efficiently around the country on the transcontinental railroad system, so the meat was cheap and plentiful. A spice rub and cilantro make this roast especially appealing.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 272g
Recipe makes 6 servings
Calories 263  
Calories from Fat 84 32%
Total Fat 9.48g 12%
Saturated Fat 1.32g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 351mg 15%
Potassium 1038mg 30%
Total Carbs 41.8g 11%
Dietary Fiber 4.7g 16%
Sugars 4.63g 3%
Protein 4.89g 8%
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