Filter
Top Products
17
ROAST BEEF WITH
TWICE-BAKED
CHEESY POTATOES
1 (5-7 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
4 ounces grated mozzarella
cheese
2 TBL Parmesan cheese
1
⁄
2
cup sour cream
1
⁄
4
cup milk
1 tsp garlic powder
1 can beef gravy or 1 envelope of
gravy mix dissolved in1 cup of
water
Preheat to 350°
Spray roasting rack with handles
with cooking oil spray. Rub the
surface of the beef with
Worcestershire sauce and then
sprinkle with garlic, paprika, and
dried onion. Place roast on one
side of the rack, fat side up, in the
roasting pan. Place a meat
thermometer in the thickest part of
the roast. Calculate the
approximate cooking time at
20 minutes per pound for rare,
22 minutes per pound for medium,
and 25 minutes per pound for well
done.
90 minutes before the roast is
done, place the potatoes on the
rack next to the roast. 30 minutes
later, carefully remove the potatoes
to a cutting board. Slice a small
piece off the top of each potato.
Scoop potato from the skins and
place it 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 back into the potato skins,
sprinkle with paprika, and place
back into the oven next to the
roast.
Cover and bake for 30 minutes or
until the roast is done. Place the
roast on a carving board and
allow to stand about 10 minutes.
Remove the potatoes and cover
with foil to keep warm while
carving the roast.
Pour the prepared gravy into the
roasting pan. Turn temperature
control to 450°. Stir well with a
wooden spoon, making sure to
loosen any cooked-on bits. Cover
and cook for 5 minutes or until the
gravy boils and thickens slightly.
Pour the gravy into a pitcher and
serve with the sliced beef.
Makes 8-12 servings depending
on the size of the roast