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Here is a nice 'one pan' meal that will serve a crowd. We were lucky enough to get some Wisconsin-grown White Rose potatoes for this dish. You can use new red potatoes or peel regular potatoes if you prefer.


  • 1 6 lb. top sirloin
  • 2 medium onions, quartered and separated
  • 2 lbs. carrots cut in 2 inch chunks
  • 4 lbs. potatoes skin on, cut in eighths
  • 1/2 tsp. GROUND CORIANDER
  • 1 tsp. POWDERED GINGER
  • 11/2 tsp. MINCED GARLIC
  • 2 tsp. CRACKED BLACK PEPPER
  • 1 tsp. HUNGARIAN SWEET PAPRIKA
  • 3 tsp. kosher salt
       

Mix all the spices and the salt together. Moisten the roast with a little bit of water so the spices will stick. Sprinkle the mixture all over the roast and rub or press it in with your hand. Place the roast, fat side up, in the center of a large roasting pan. Spread the onions, carrots and potatoes all around the roast. Roast in the oven at 375° for 15-20 minutes per pound depending on how you like your beef done. Stir the vegetables about every 20 minutes, which will coat them with the juices and spices. Your best bet is to use a meat thermometer. For rare beef, we remove the meat from the oven at about 115-120°. For medium around 135-140°. Then we let the roast rest, preferably 10-20 minutes. The internal temperature will go up 5-10° during that time. If you are cooking a smaller roast or the veggies don't seem done, continue to cook them while the roast rests. Slice and serve with a big spoonful of the vegetables.

Prep. time: 10 minutes.
Cooking time: 11/2-2 hours.
Serves: 8-12

Description
Price
Qty
Coriander Ground 2.0 oz. 1/2 cup jar
$5.49
Powdered China #1 Ginger 1.9 oz. 1/2 cup jar
$6.09
Garlic Minced 2.6 oz. 1/2 cup jar
$6.39
Cracked Black Pepper 2.3 oz. 1/2 cup jar
$5.95
Hungarian Sweet Kulonleges Paprika 2.4 oz. 1/2 cup jar
$6.65


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