Round Roast (Roast Beef) and Potatoes Romanoff

Roast Beef

Set oven to 425°

Sprinkle salt and pepper all over the roast

Sear on the stove in oil until all sides are brown

Place in oven uncovered at 425° for 15 minutes

Turn down oven to 325° and cover it until it reaches your desired temperature. It takes approx 30-40 minutes to reach an internal temperature of 125°. Remove from the oven once it is 5° less than your desired temperature. Let it rest to reach the next 5 degrees as you make your gravy. Reserve 2 tablespoons of juices for gravy

Rare - 120°

Medium Rare - 130°

Medium - 140°

Medium Well - 150°

Well Done - 160° +

Gravy: make a slurry with 2 tablespoons of flour before adding it to the roast juices. In a pan add the roast juices and the flour slurry until all lumps are dissolved. Add approx 1 cup of beef broth or 1 tbsp of beef base with 1 cup water and whisk until thickened.

Potatoes Romanoff

Preheat oven to 375℉ and grease a 2 qt baking dish.

• In a small pan, melt the butter over medium low heat and saute the shallot until softened and translucent. Add the garlic and cook for 30 more seconds. Remove from heat.
• Using a box grater or food processor, grate the cooled baked potatoes with the skin still on.
• In a large mixing bowl stir together the sour cream, salt, pepper, 2 cups of the cheddar, and the sauteed shallot and garlic. Gently fold in the shredded potatoes until just evenly combined, trying to keep the shredded texture.
• Lightly pile the potato mixture into the prepared casserole dish and evenly top with the remaining cheddar and parmesan cheese. Bake for 25-30 minutes until golden brown.