How To Make A Cross Rib Beef Roast Dinner With Roasted Potatoes Rockin Robin Cooks

Making a beef roast dinner is really very easy to make. In this video I show you how to make a cross rib roast with roasted sweet potatoes, carrots and baby gold potatoes. I also flavor the roast with a rosemary, garlic rub for some delicious flavor. Anyone can make this delicious recipe.
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Tools I like to use:

Instant Read Thermometer
http://amzn.to/2lzOYB4

Mia's Kitchen Balsamic Vinegar
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All Clad Stainless Steel Roasting Pan
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Global 8 inch Chef Knife
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Cast Iron Grill Pan
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Cross Rib Roast Recipe

Ingredients:
3 lb. cross rib roast
1 yellow onion, chopped
3 Tbsp. fresh rosemary, chopped
4 cloves of garlic, minced
2 organic carrots, chopped
1 organic sweet potato, skin on, cut into chunks
5 baby gold potatoes, cut in half
2 - 3 Tbsp. balsamic vinegar, I use Mias Kitchen
2 Tbsp. olive oil plus extra to drizzle over potatoes
1 Tbsp. salt
1 tsp. pepper

Directions:
Preheat oven to 450 degrees F.

Place the onions in a roasting pan and set the roast on top. Pour some balsamic vinegar into a small bowl and brush the vinegar over the entire roast.

In another bowl, mix together the rosemary, garlic, salt and pepper along with enough olive oil to make a paste. Stir this well to combine.

Spread the paste over the top of the roast and down the sides, patting it so it will stick to the roast.

Place the carrots, sweet potato, and gold potatoes around the roast. Drizzle olive oil over the potatoes and then season with salt.

Place the roast in the oven at 450 degrees F. for 15 minutes. Then lower the temperature to 350 degrees F. for about an hour. After an hour, check the internal temperature of the roast by using an instant read thermometer. Place it into the thickest part of the roast in the middle.

I cooked my roast until the internal temperature was about 130 - 133 degrees F. for medium rare as in the video.

If you like it less pink, take it out at 135 degrees F. Just dont overcook it and dry it out.

Once you take the roast out of the oven, remove the roast to a cutting board and place a piece of foil loosely over the roast. Let it rest at least 15 minutes to redistribute the juices.

While you are waiting, put the potatoes and carrots back in the oven to continue to caramelize. Give them a stir.

After 15 to 20 minutes, take the potatoes out of the oven and slice the roast thin. Be sure to cut off the strings that are tied on the roast before slicing. Its just easier to get all the string off.

A nice touch is to pre warm the dishes that the roast and potatoes go into. This helps keep the food warm.

Enjoy!

Thanks for watching and sharing!
Rockin Robin
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