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Beef and Butter-Fan Potatoes

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

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( 14 Ratings)

14 Ratings

5 Stars 29%

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1 Stars 14%

Member Reviews ( 6 )

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Prep Time 30 min
Total Time 3 hr 20 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

When selecting a rolled rump roast, look for a bright red to dark red color and minimum amount of marbling.

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.

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 80 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 4 g, 4 % ),
Cholesterol: 95 mg; 95 %;
Sodium: 320 mg; 320 %;
Total Carbohydrate: 23 g; 23 %
(Dietary Fiber 4 g 4 % ),
Protein: 10 g; 10 %

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 10%;
Calcium: 2%;
Iron: 18%;

Exchanges:

1 1/2 Starch; 4 Very Lean Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 11/27/2010 10:12:26 AM REPORT ABUSE moparmaven said:

Rating:

Wife always says I "doctor up" the beef too much. She may have a point! Used the recipe with chuck roast and medium to small baking potatoes and italian spiced bread crumbs. Murphy-Goode Pinot. Molto Bene e Fabuloso!! (the tooked tarrots sound like a welcome addition)

This reply was: Helpful Inspiring

Posted 11/12/2007 1:38:32 PM REPORT ABUSE DonnaMa2001 said:

Rating:

This is a very simple meal to make. I have a very picky husband when it coes to eating. He liked this and asked me to make it again. I think next time I will add carrots and onions and leave out the bread crumbs.

This reply was: Helpful Inspiring