Quick & Easy Roast Beef

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3 -4
    medium potatoes (skin on, chunk into 2-inch cubes)
  • 1
    cup yam (cubed)
  • 1
    large onion (chop 1-inch pieces)
  • 8
    ounces mushrooms (whole)
  • 3
    garlic cloves (smashed)
  • 1
    tablespoon canola oil
  • 1
    teaspoon garlic salt
  • 12
    teaspoon pepper
  • Horsey Sauce (optional)
  • 2
    tablespoons Greek yogurt
  • 1
    teaspoon prepared horseradish
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Heat oil in 10" or 12" cast iron pan on medium to medium high.
  • sear meat on all sides.
  • Add potatoes cut side down to brown at the same time meat is browning, don't crowd.
  • remove meat to platter and brown remaining potatoes and kabocha (yam or squash).
  • remove potatoes and kabocha to same plater.
  • add onion to pan and brown until almost carmelized.
  • add garlic to pan and cook 1 minute, then remove both from pan.
  • Add mushrooms to pan and cook about 1 minute (add a little water, wine or broth if dry). Remove from pan.
  • Turn burner off.
  • In same cast iron pan, layer potatoes and kabocha into the bottom of pan, then add onions and garlic, put roast on top, then surround with mushrooms.
  • Put into preheated oven and bake 40 minutes (20 minutes per pound of meat).
  • Optional: Mix yogurt and horseradish well to make horsey sauce.
  • Remove pan from oven, cover with foil (to keep moisture in pan), rest for 10 minutes. Carve and serve with horsey sauce.
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