Tuesday, February 28, 2012

Recipe Box: Rosemary Balsamic Roast

Recipe is for about four smallish dinner-size servings of meat and potatoes.  It goes beautifully with a strongly flavored salad, like field greens with blue cheese. 

approx. 12 ounces of beef (I used 2 6oz sizzler steaks and they came out beautifully)

1 sweet potato, peeled and cut into 1/2" cubes
1 large yellow potato (or 2 red) cut into 1/2" cubes
1 small yellow onion, diced
1/2 teaspoon minced garlic
1 tablespoon whole dried rosemary leaves
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon Worcestershire sauce
pinch salt
pinch pepper
  2 tablespoons water

mix together all ingredients except beef and and arrange around meat in a roaster pan.  Bake, covered, for 1 hour, 30 minutes at 350 degrees Fahrenheit. Check after one hour and stir potatoes/add water as needed.

Done when potatoes are fork-tender. 

Some variations you could try include adding chopped leeks or artichoke hearts to the mix, substituting tofu or chicken, or play against the sweetness of the potatoes with a teaspoon of honey and some chopped walnuts or pecans.

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