Round Roast (Roast Beef) and Potatoes Romanoff
Roast Beef
Set oven to 425°
Sprinkle salt and pepper all over the roast
Sear on the stove in oil until all sides are brown
Place in oven uncovered at 425° for 15 minutes
Turn down oven to 325° and cover it until it reaches your desired temperature. It takes approx 30-40 minutes to reach an internal temperature of 125°. Remove from the oven once it is 5° less than your desired temperature. Let it rest to reach the next 5 degrees as you make your gravy. Reserve 2 tablespoons of juices for gravy
Rare - 120°
Medium Rare - 130°
Medium - 140°
Medium Well - 150°
Well Done - 160° +
Gravy: make a slurry with 2 tablespoons of flour before adding it to the roast juices. In a pan add the roast juices and the flour slurry until all lumps are dissolved. Add approx 1 cup of beef broth or 1 tbsp of beef base with 1 cup water and whisk until thickened.
Potatoes Romanoff
3 large russet potatoes baked and cooled overnight in the fridge or use approx 6 cups of frozen shredded potatoes
1shallot (about 2 ounces)
2 cloves garlic
1 tablespoon unsalted butter
10 ounces sharp cheddar cheese, preferably white
1 1/2 cups sour cream
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 375℉ and grease a 2 qt baking dish.
In a small pan, melt the butter over medium low heat and saute the shallot until softened and translucent. Add the garlic and cook for 30 more seconds. Remove from heat.
Using a box grater or food processor, grate the cooled baked potatoes with the skin still on.
In a large mixing bowl stir together the sour cream, salt, pepper, 2 cups of the cheddar, and the sauteed shallot and garlic. Gently fold in the shredded potatoes until just evenly combined, trying to keep the shredded texture.
Lightly pile the potato mixture into the prepared casserole dish and evenly top with the remaining cheddar and parmesan cheese. Bake for 25-30 minutes until golden brown.
