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

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

SAVE ON THIS RECIPE!

LOCATION

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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