Monday, November 24, 2008

If At First You Don't Succeed, Try Try Again!

I have yet to succeed in making a roast that I actually enjoy eating. Don't get me wrong, I'll eat it if it is my only meat choice. I've blogged about an attempt or two on here, and now I'm trying something different. I used McCormick Crusting Blends.
It was better than my previous attempts. The crusting on the ends was a little mushy, but overall, I liked it. I plan to try crusting something else soon.

I also made roasted potatoes with shallots and garlic to go along side the roast. I roasted the potatoes in a separate dish, but added them to the roast before serving.

French Onion, Pepper and Herb Crusted Roast

1 eye of round roast, 2 lb.
1 cup Worcestershire sauce
2/3 cup McCormick Crusting Blends, French Onion, Pepper and Herb flavor

Preheat oven to 325 degrees. Marinade roast in worcestershire sauce for 30 minutes to an hour. Coat roast with the crusting blend. Bake in the oven for approximately 1 hour 20 minutes to be cooked medium.

Roasted Potatoes with Shallots and Garlic

6 medium sized potatoes, cubed
1 small shallot, minced
3 cloves garlic, each clove sliced about 3 times to create chunks of garlic
1 tsp sesame oil
1 tbsp olive oil
salt and pepper, to taste

Place cubed potatoes into a baking dish. Add the shallots, garlic and oil. Toss to coat everything evenly with the oil. Add salt and pepper and toss again. Bake in the same oven as the roast for approximatly 45 minutes, or until potatoes are fork tender. (Normally I would bake these at 450 degrees for about 25 minutes, but I decided to just stick them in with the roast to save time.) Toss potatoes about half way through cooking. If you want them a little more brown, turn on the broiler at the end.