Beef and Butter-Fan Potatoes

Beef and Butter-Fan Potatoes

It’s a meat-and-potato lover’s dream to be invited to this main event!

Prep Time

30

Minutes

Total Time

3:20

Hrs:Mins

Makes

12

servings

1
beef rolled rump roast (4 1/2 to 5 pounds)
1/2
teaspoon salt
1/8
teaspoon pepper
12
medium baking potatoes
1/4
cup butter or margarine, melted
1
teaspoon seasoned salt
1/4
cup Progresso® dry bread crumbs (any flavor)
Paprika
  1. Heat oven to 325°F. Place beef roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 140°F (for medium-rare) to 155°F (for medium). While beef is roasting, continue with recipe.
  2. Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; boil 10 minutes. Drain and cool slightly.
  3. Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place on rack with beef. Roast about 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until thermometer reads 145°F (medium-rare) to 160°F (medium). Sprinkle potatoes with paprika. Serve with beef juices.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
When selecting a rolled rump roast, look for a bright red to dark red color and minimum amount of marbling.
Success
Roasts are easier to carve when allowed to stand 15 to 20 minutes after being removed from the oven. Because the beef will continue to cook during this stand time, remove it from the oven when the thermometer reads 5º lower than the doneness temperature.
Special Touch
Use other special cutting patterns for the potatoes in this recipe. For Fan-Tan Potatoes, cut each peeled potato lengthwise into 1/8-inch slices, being careful not to cut completely through one end, and spread slices to resemble fans. For Crosscut Potatoes, cut each peeled potato diagonally into 1/2-inch slices, being careful not to cut completely through bottom; repeat in opposite direction.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 80 ),
  • Total Fat 4 g
    • (Saturated Fat 4 g,),
  • Cholesterol 95 mg;
  • Sodium 320 mg;
  • Total Carbohydrate 23 g
    • (Dietary Fiber 4 g,
  • Protein 10 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 4 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.