1. Preheat oven to 375 degrees. 2. Heat oil in 10" or 12" cast iron pan on medium to medium high. 3. sear meat on all sides. 4. Add potatoes cut side down to brown at the same time meat is browning, don't crowd. 5. remove meat to platter and brown remaining potatoes and kabocha (yam or squash). 6. remove potatoes and kabocha to same plater. 7. add onion to pan and brown until almost carmelized. 8. add garlic to pan and cook 1 minute, then remove both from pan. 9. Add mushrooms to pan and cook about 1 minute (add a little water, wine or broth if dry). Remove from pan. 10. Turn burner off. 11. In same cast iron pan, layer potatoes and kabocha into the bottom of pan, then add onions and garlic, put roast on top, then surround with mushrooms. 12. Put into preheated oven and bake 40 minutes (20 minutes per pound of meat). 13. Optional: Mix yogurt and horseradish well to make horsey sauce. 14. Remove pan from oven, cover with foil (to keep moisture in pan), rest for 10 minutes. Carve and serve with horsey sauce. ---------------------------------------------------------------------------
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