N.Y. Breaded Roast Beef And Potatoes
You can use store-bought seasoned breadcrumbs for this recipe, or season your own by blending 1 cup of plain bread crumbs, 1/2 tsp. salt, 1/4 tsp. black pepper, and 1 tsp. each of crushed dried thyme and crushed dried rosemary.
3/4 cup plus 2 tablespoons Extra Virgin Olive Oil
4 1/2 pounds eye-of-round or sirloin tip roast
salt and pepper to taste
2 pounds small red potatoes, cut in half
1 large onion, chopped into 1 inch pieces
2 tablespoons paprika
1 1/4 cup seasoned breadcrumbs
Preheat oven to 325 degrees. Rub roast with salt and pepper, and 2 tablespoon of olive oil. Roast in a roasting pan for 45 minutes. Meanwhile, mix 1/2 cup of olive oil with paprika and toss with potatoes and onions to coat evenly; set aside. In a mixing bowl, thoroughly combine remaining olive oil and crumbs; set aside. After roasting for the first 45 minutes, remove from the oven. Surround roast with potatoes. Press the crumb mixture across top of roast to form a top crust, scattering any remaining crumbs over the potatoes. Return to oven, and roast until the center of roast reaches 130 degrees (for medium rare), or about another 40-45 minutes. Allow to sit for 5-10 minutes before carving into 1/4 inch slices. Serve with any extra pan crumbs spooned on top. Serves 8.