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Roast Beast w/Kale Recipe

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This recipe for Roast Beast w/Kale, by , is from Corrina's Cookbook, 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!

Corrina Paisley


1.5 kg (3.25 lb) round roast
2 medium onions
1 bunch kale
0.45 kg (1 lb) baby potatoes
1 bulb garlic
Olive oil
Epicure's Beef & Steak Seasoning
Sea Salt & Black Pepper

Remove beef from fridge 30 mins before you want to cook it, to let it come up to room temperature.
Preheat oven to 475 F.
Wash & tidy baby potatoes; Peel & roughly chop onion; Break garlic bulb into cloves; Peel all garlic cloves; Remove and discard the kale stems; Finely chop kale leaves.
Pile all of the veggies and garlic into the middle of your roasting tray, drizzle with the olive oil, and then sprinkle generously with the Beef & Steak Seasoning.
Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat.
Place the beef on top of the vegetables.
Place the tray in the oven, then tun the heat down immediately to 400 F.
Cook for 1 hour for medium beef; if you prefer it medium-rare, take it out 5-10 minutes earlier; or leave in 10-15 minutes longer for well done.
Baste the beef halfway through cooking, and if the vegs look dry, add a splash of water to help stop them from burning.
When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy and gather your side seasonings.

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