LinKev's Kitchen All New Recipe Post
All recipes and More
Mom's beef cutlets
Mom's carne arrostita (Mom's roasted meat)
Mom's Fried egg with Tomato Sauce
Mom's Onions with eggs (A Scipuddata)
Mom's pasta asciutta con la ricotta (Mom's dried ricotta pasta)
Mom's Pasta con aglio e olio (Spaghetti with garlic oil and red pepper flakes)
Mom's Pastina Egg drop soup
Mom's rice with sauce
MOM'S SPECIAL BAKED ZITI
Mom's Zucchini soup
New Year's Eve and New Year recipes
Super Bowl Recipes
LinKev's Beefy Roast Beef
Another one of my recipes that I got tired of cooking plain
like the chicken soup and the corned beef decided to add
my own spices.
Now it's a favorite roast.
4 pounds rump roast
2 envelopes Lipton Beefy onion recipe soup
12 small or 5 large cut in quarters new red potatoes
8oz baby carrots
4 onions cut in big wedges
1 cup red wine
1 tablespoon plus 1/2 teaspoon paprika
1 tablespoon oregano
salt to taste
olive oil to drizzle
Preheat oven at 350 degrees F.
Remove roast from package and rinse under cold water. Place in the center of a roasting pan.
Wash red potatoes and add around the roast, add carrots and onions.
Use half envelope of the beefy onion soup and the 1 teaspoon of paprika and rub on the roast.
Add the rest plus the other envelope of the beefy onion soup
Then add the rest of the dry ingredients and stir.
Add the rest of the dry ingredients and stir the lightly then add the water and wine.
Drizzle all around vegetables with olive oil.
Place in the oven and cook for about 1 and 1/2 hour or until the desired temperature. When roast is done let it sit for about 15 minutes before cutting.
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