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Ingredientes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp whole black peppercorns
- 3/4 tsp salt
- 1/2 tsp grnd ginger
- 1/8 tsp cayenne pepper
- 2Â 1/2 lb russet potatoes peeled, and
- Â Â cut into 1" chunks
- 8 med carrots peeled, and
- Â Â cut diagonally into 2" lengths
- 4 Tbsp. extra-virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x beef eye of round roast - (3 to 3 1/4 lbs)
- 1 x garlic clove thinly sliced
- 2 Tbsp. minced fresh cilantro
Direcciones
- 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.
- Toss potatoes, carrots and 3 Tbsp. oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 min.
- 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.
- 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.
- 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.
- Surround roast with vegetables. Cut roast into thin slices and serve.
- This recipe yields 6 to 8 servings.
- 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% |
