Roast beef with roasted vegetables and mashed sweet potatoes

4 servings

Ingredients

Quantity Ingredient
5 pounds Bottom round beef roast
Salt and freshly ground black pepper
2 tablespoons Olive oil
3 Carrots; peeled and cut into
; 1\" pieces
3 Red onions; cut into 1\" pieces
3 smalls Zucchini; cut into 1\" pieces
6 Cloves garlic; skin removed
7 larges Sweet potatoes; peeled and cut into
; 1\" pieces
4 tablespoons Unsalted butter
1½ cup Milk
Salt and freshly ground pepper

Directions

ROAST BEEF

MASHED POTATOES

How to Prepare the Roast:

1. Preheat oven to 450 degrees F.

2. Season the roast with salt and pepper. Place the roast in a medium roasting pan and cook for 20 minutes.

3. Reduce the temperature to 375 degrees F, and bake for an additional 20 minutes.

4. Toss the vegetables and garlic with the olive oil and season with salt and pepper to taste. Add the vegetables to the roasting pan, and continue cooking for 30 minutes.

5. The roast should be medium rare at this point.

How to Prepare the Potatoes:

1. Place the potatoes in a saucepan and cover with cold water, add salt and bring to a boil. Cook until soft.

2. Heat the milk and butter in a saucepan.

3. Drain the potatoes and return to the pan. Add the milk and butter, and mash with a potato masher until smooth.

4. Season with salt and pepper to taste.

NOTE: Reserve 2 cups of the mashed potatoes for the Shepard's pie, and 2 cups of the roasted vegetables for the pasta.

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