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Beef and Butter-Fan Potatoes
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Prep Time:
30 minutes
Total Time:
3 hours 20 minutes
Indulge in this hearty meat and potato feast!
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
Instructions:
  • Preheat oven to 325°F. Position the beef roast on a rack in a shallow roasting pan with the fat side facing up. Season generously with salt and pepper. Place a meat thermometer in the center of the thickest part of the beef, avoiding contact with the fat. Roast without a cover for 1 hour 45 minutes to 2 hours 15 minutes until the thermometer registers 140°F (for medium-rare) to 155°F (for medium). Proceed with the remaining recipe steps while the beef cooks.
  • 1. Peel the potatoes. Make crosswise cuts 1/4 inch apart in each potato, stopping 1/2 inch from the bottom. 2. Bring 1 inch of water to a boil (you can add salt if desired). Add the potatoes, cover, and bring to a boil. Let them boil for 10 minutes. 3. Drain the potatoes and let them cool slightly.
  • Gently brush each potato with butter, fanning out the cuts. Season with seasoned salt and bread crumbs. Roast alongside beef for 1 hour 30 minutes until golden and tender. Let the beef rest for 15-20 minutes after removing from the oven until it reaches your desired doneness. Finish the potatoes with a sprinkle of paprika and serve with the flavorful beef juices.

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