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ROAST BEEF WITH TWICE-BAKED
CHEESY POTATOES
4 to 6-pound boneless sirloin tip roast
Worcestershire sauce
Garlic powder, paprika and dried
onion to taste
8 medium-size baking potatoes (about 3
pounds)
4 ounces grated cheddar cheese
2 tablespoons Parmesan Cheese
1
/2 cup sour cream
1
/4 cup milk
1 teaspoon garlic powder
1 can of beef gravy or 1 envelope of
gravy mix dissolved in 1 cup water
Rub the surface of the meat with
Worcestershire sauce and then sprinkle
with garlic, paprika, and dried onion.
Calculate the approximate cooking time
at 20-22 minutes per pound for rare,
23-24 minutes per pound for medium,
25-27 minutes per pound for well done.
Place a meat thermometer in the thickest
part of the roast. Place the potatoes on
the rack around the roast. Set the oven
to 350˚F. Slide the pan into rails at the
bottom. Roast for 1 hour 20 minutes to
3 hours and 20 minutes. Check the
meat thermometer reading occasionally.
Continue to cook until the thermometer
reads rare (120˚-130˚F), medium
(140˚F) or well done (160˚-170˚F).
After 1 hour, remove potatoes to a cut-
ting board and allow to cool for about
15 minutes. Slice a small piece off the
top of each potato. Scoop out the
potato from the skins and place in a
medium mixing bowl. Reserve skins.
Add the cheese, sour cream, milk, and
garlic powder to the mixing bowl.
Blend, with a hand mixer, until the
mixture is smooth. Spoon the potato
mixture in the potato skins, and sprinkle
each with paprika. Place the prepared
potatoes on the rack with the roast 30
minutes before the roast is done.
Remove the roast to a cutting board and
allow to stand about 10 minutes. Skim
the fat from the juices that have
accumulated in the drip tray. Pour the
drippings into a small saucepan along
with the prepared gravy. Cook for 5
minutes or until the gravy thickens. Pour
the gravy into a pitcher and serve with
the sliced beef.
Makes 8-12 servings, depending on the
size of the roast
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 26