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April 12, 2021 1 min read 0 Comments
I love making this when we have a large dinner party. It's festive, delicious and so simple to make.
Heat the oven to 450F.
Meanwhile, rinse meat:
and pat dry:
Evenly brush canola oil all over roast:
Rub steak seasoning all over:
Don't forget the sides:
And the bottom:
Place the roast in the oven, cook for 30 minutes, then reduce temperature to 350F. Continue roasting until an instant-read thermometer inserted into meat (away from the bone) registers 115F (for rare), about 1 hour to 1 hour and 15 minutes longer. Let rest 20 minutes.
Meanwhile, prepare side dishes. You'll need:
Cut carrots, sweet potatoes and onion into bite size pieces, add balsamic vinegar and oil and seasoning:
Toss and mix the vegetables until well coated:
Place in the oven, roast for 45 minutes.
Wash peppers and place in the oven on roasting pan. Roast for 45 minutes.
Peel peppers (the skin should easily come off) and shred by hand into slices. Add balsamic vinegar, olive oil, salt and pepper. Toss.
After 1 hour to 1 hour and 15 minutes or the thermometer reads 115 - 120F (for rare) when inserted into roast, take it out of the oven, let it rest for 20 minutes.
Then debone roast:
Prepare gravy from pan dripping.
Heat pan, then add butter and 1 tablespoon of flour. Mix well.
Add pan dripping, trying to avoid the fat:
Mix well until heated through.
'Till next time!
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