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Oven Roast with Leeks and Red Potatoes
Recipes
Oven Roast with Leeks and Red Potatoes
6 servings
2 hours, 10 minutes total (Active 10 minutes)

Ingredients

  • 2 large leeks
  • 2 lb baby red potatoes
  • 2 teaspoons fresh thyme leaves
  • 1 beef oven roast (2–3 lb)
  • 1 tablespoon steak seasoning
  • 2 cups reduced-sodium beef broth

Steps

    1. Preheat oven to 350°F. Halve leeks lengthwise and rinse well; chop white parts only. Halve potatoes; chop thyme finely.
    2. Coat roast with seasoning and place on rack in roasting pan. Add leeks, potatoes, thyme, and beef broth to pan. Bake 2 hours or until meat is 145°F and tender. Shred or slice and serve.
Other Preparation Methods
    • Braise: Season 1 beef oven roast (2–3 lb) with kosher salt and pepper. Place in large stockpot; add 4 cups beef stock, 2 teaspoons chopped garlic, and 1 cup sliced fresh onions. Cook 1 ½ hours on medium-low, then add 1 cup each sliced carrots, diced sweet potatoes, and diced parsnips. Cook 1 more hour or until meat is 145°F and tender.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 400, Total Fat 9g, Sat Fat 3g, Trans Fat 0g, Chol 105mg, Sodium 560mg, Total Carb 32g, Fiber 3g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 44g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 8%