Delmonico Roast & Potatoes

• celkový čas: 1 hour 4 minutes

Ingredience

No lie this roast was by far the best roast I ever had….. I know that’s a big statement coming from me but it really was …. no sauces, no fillers …. This roast is made with few ingredients and the results was OUT OF THIS 🌎…… you are going to want this one !!!!! COMMENT BELOW AND LMK WHAT YOU THINK…. Recipe to follow ❤️❤️❤️❤️❤️🔝🔝🔝

RECIPE

Delmonico roast with potatoes

3 lb Delmonico roast (chuck or French roast works well too)

1 bag Yukon gold potatoes peeled and chopped

3 tbsp of tomato paste

1/2 cup of dry red wine

1/2 cup reduced sodium veggie broth if u dnt want to use win

2 tbsp onion soup mix

2 tsp garlic powder

2 tsp of paprika

Salt n pepper to taste

2 tbsp avocado oil

Pokyny

Preheat oven to 425

Season roast with liberal amounts of salt n pepper. Place a pan or deep skillet on medium heat, and add avocado oil. Once the oil is hot add the roast and sear 4 min per side and remove from in pan and place in a greased roasted set aside. In the same pan add 2 tbsp tomato paste and deglaze pan with the wine scraping all dark pieces in the pan. Remove from heat and set aside… season potatoes with salt, garlic, onion soup, and remaining tomato paste mix well and. Put around the roast. Pour the wine mixture over the roast and add another 1/2 cup of reduced sodium veggie broth. Cover, bake at 425 for 30 min then reduce heat to 300 for 2 1/2 hours until roast begins fall apart. Remove from oven and cool completely. Place roaster in fridge overnight and slice out of the fridge warm and enjoy.