Roast Beef with Pan Gravy, Blue Cheese Mashed Potatoes and Caramelized Onions and Carrots
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Now I will tell you, my boy friend claimed that this "was the best meal you have ever made!" And I would agree, it is definitely in my top accomplishments. I am so glad someone else realizes my culinary genius!
What you need....
Roast Beef Eye Round (about 3lbs)
Rosemary-finely chopped
Salt and Pepper
Olive Oil
3 Garlic Cloves cut into slivers (about 8 slivers)
4 Garlic Cloves-whole
2 Large Carrots-cut into chunks
1 Large Spanish Onion-cut into chunks
2 TBSP Cornstarch
1-2 Cup of Beef Stock
1/2 cup red wine
2-3oz of Danish Blue Cheese-crumbled
1/2 cup of Half and Half
1 tsp butter
Chives-chopped finely (optional)
5-6 white potatoes, peeled and cut into quarters
Cast Iron Skillet
Meat Thermometer
Shallow Baking Dish
Small Saucepan
How to make the roast and the veggies....
1. About an hour before you are going to start cooking take the roast out of the refrigerator and let it come to room temperature.
2. After the roast has come to room temperature, preheat the oven to 350 degrees.
3. Time to get fancy.... take the roast and with a small knife make 1/2 inch-1 inch incisions all over the roast. Take the slivers of garlic and push them into the incisions until they are lost inside the roast. Next season the outside of the roast well with salt, pepper and the chopped rosemary. Make sure you press those herbs and seasonings into that bad boy.
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| Ready for the pan |
5. Take the remainder of the carrots, garlic cloves and onions, coat with olive oil, salt and pepper and put in your shallow baking dish and place in the oven. Now if you feel like at any point the carrots and onions are starting to burn you can add a little beef broth to the pan.
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| My boyfriend carving the roast! |
7. My veggies ended up taking a little bit longer than the roast actually, but you should keep an eye on them. When the veggies are caramelized and beautiful, remove from oven.
How to make the Blue Cheese Mashed Potatoes...
2. Cook the potatoes until they are fork tender. (Now I tend to be impatient and have made the mistake of taking the potatoes out too early, DON'T DO IT! Your fork should slide in and out of those taters with ease, any resistance, give it more time) Once the potatoes are cooked completely, drain them.
3. Mash your potatoes. I prefer a potato ricer and I prefer my potatoes on the smoother side. But you should really do as you please in terms of consistency.
4. Add the half and half to the potatoes a little at a time. You can always add more but you can't take any out once its in. Next add the blue cheese, chives and butter to the potatoes. Mix well. If you taste it and you feel it needs extra salt add it now.
*** I must warn you--- these potatoes could change your life and the lives of those around you. Consider yourself warned! They are really that good.
How to make the gravy....
1. Take a small bowl and mix your corn starch with equal parts water to make a slurry.
2. Heat the pan that had the roast in it over medium low heat. Add the wine, the cornstarch slurry and about 1 cup of the broth. Use a whisk or wooden spoon to scrap all the leftover bits off the bottom of the pan. Raise the heat until it comes to a boil and then reduced it to a simmer. Continue to stir until thickened. (if you have leftover rosemary sprigs or whole garlic cloves you can throw them in there while the gravy cooks, just make sure you fish them out before serving)
Serving Notes
Meat- Sharpen your knife. Seriously! Your knife is going to need to be very sharp to cut that roast beautifully. When slicing the roast, slice your meat thinly. It helps you appreciate how tender and delicious it is.
Potatoes- I topped the potatoes with a little chopped chives for serving. Can't hurt to make it look extra pretty.
I hope you enjoy this meal. This meal is impressive when cooked for someone else, but it isn't that difficult. Please remember, it doesn't have to be a special occasion to cook a great meal for someone you care about.
