Recipe of Jamie Oliver Beef roast and multicolored potatoes

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, beef roast and multicolored potatoes. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Beef roast and multicolored potatoes is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Beef roast and multicolored potatoes is something that I have loved my whole life.

Beef roast and multicolored potatoes instructions. Line the potatoes on bottom of pot with onion in middle. Add olive oil lay your meat on top. Here is how you can achieve it.

To get started with this particular recipe, we have to prepare a few ingredients. You can have beef roast and multicolored potatoes using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Beef roast and multicolored potatoes:

1. Get beef roast top blade shoulder
2. Get red, white, yellow, purple, new potatoes
3. Get beef broth low sodium no msg
4. Take salt half table salt half celery salt
5. Prepare olive oil, extra virgin
6. Take dried rosemary
7. Take Hungarian paprika
8. Make ready ground black pepper
9. Prepare onion
10. Make ready flour
11. Make ready margarine
12. Make ready water

Or have it any night of the week since the crock pot does all the work. Carefully tip the potatoes into the hot roasting tray and turn them over so they are evenly coated with fat. I usually turn them over halfway through cooking. Cut new potatoes larger in diameter than a walnut in half.

Steps to make Beef roast and multicolored potatoes:

1. Preheat oven to 400° Fahrenheit
2. Line the potatoes on bottom of pot with onion in middle
3. Add olive oil lay your meat on top
4. Add spices and broth
5. Last 15 minutes cooking add water bring to boil and flour margarine , mix flour and margarine together making a batter to liquid stirring constantly to make a gravy

I usually turn them over halfway through cooking. Cut new potatoes larger in diameter than a walnut in half. Cut the onions in quarters or halves with a kitchen knife so they're roughly the size of the potatoes. Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster. Next, host Julia Collin Davison discovers equipment expert Adam Ried's top pick of tongs.

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