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"The belly rules the mind."--Spanish Proverb

"Spoon" Roast with Potatoes Recipe

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This recipe for "Spoon" Roast with Potatoes is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cloves garlic, minced
1 tablespoon Adobo seasoning (see note)
1 teaspoon ground coriander
1 tablespoon smoked paprika
1 tablespoon olive oil
1 (3-pound) beef loin top sirloin, also called a spoon roast
4 cups sweet and white potatoes, chopped 1-inch
1 tablespoon kosher salt
1 tablespoon olive oil
1/4 cup red wine
Directions:
Directions:
In a small bowl or measuring cup, combine garlic, Adobo, coriander, paprika and olive oil. Rub mixture over all sides of the meat. Put meat into a roasting pan. Toss potatoes with kosher salt and olive oil, and arrange around the meat in the pan. Pour in the red wine. Roast the meat in a preheated 425-degree oven for 15 minutes. Reduce heat to 325 degrees, and roast for about 1 hour (about 20 minutes per pound) for medium rare. A quick-read thermometer inserted into the meat should read 130 to 135 degrees. Remove roast from oven, cover with foil, and allow to rest for 15 to 20 minutes before slicing. Serves 8 to 10.
Personal Notes:
Personal Notes:
Adobo seasoning is a blend of garlic, oregano and other spices used in Spanish and Mexican cooking. It is available in supermarkets in the Ethnic isle.

 

 

 

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