Roast Top Round with Sweet Potatoes and Shallots Recipe



Roast Top Round with Sweet Potatoes and Shallots Recipes

Ingredients :

2 tsp flavored oil or good-quality olive oil

one 2-3 pound beef top round

1 tbsp chopped fresh thyme; or 1 tsp dried

1 tbsp chopped fresh sage; or 1 tsp dried

3 cloves garlic, peeled and thinly sliced

4 medium-size shallots, peeled and thinly sliced

freshly ground black pepper

2 large sweet potatoes, scrubbed and cut crosswise into 2-inch thick slices

salt

1/2 - 3/4 cup dry red or white wine

Method :

Preheat the oven to 350 degrees. Use 1 tsp of the oil to grease the bottom of a large roasting pan. Place the beef in the pan and rub the remaining oil all over it. Sprinkle the top of the beef with half of the thyme, sage, garlic, and shallots. Season with a generous grinding of pepper. Surround the beef with the potato slices; sprinkle the remaining herbs, garlic, and shallots on the sweet potatoes, and season with salt and pepper. Pour 1/2 cup of the wine around (not on top of) the beef.

Roast the beef and sweet potatoes, basting every 20 minutes or so and adding the remaining 1/4 cup of wine if necessary, until the internal temperature reaches 125 degrees for rare beef, 45 minutes to 1 hour. Remove the roasting pan from the oven and let the beef and sweet potatoes sit in the pan, loosely covered with aluminum foil, for 10-15 minutes before slicing. Transfer the beef to a carving board and the sweet potatoes to a warm bowl. Cut the meat into thin slices. Remove any excess fat from the pan and pour the pan juices and bits of garlic and shallots on top of the beef. Pass the sweet potatoes separately.

Makes 4-6 servings.

For those who claim they come home from work too tired to cook, this is the ideal recipe. You can walk in the door at 6:00, season the meat (top round is an exceptionally tender cut of beef and very modestly priced), slice the sweet potatoes, and sit down to eat (it's actually close to feasting) by 7:15!


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