Roast Beef with Hasselback Potatoes
3 pound lean beef roast (eye of round)
1 envelope (1 oz) dry onion or beefy soup mix
1/3 cup hot water
Hasselback Potatoes
8 long baking potatoes
1/4 cup grated Parmesan Cheese
1/3 cup dry seasoned bread crumbs
3 tablespoons butter, melted
Peel potatoes; cut or peel a small slice from the bottom of each potato (to prevent rolling).
Place a long chopstick or skewer on each side of potato; cut each potato crosswise making 1/8-inch thick slices (chopsticks will prevent slices from cutting entirely through potato).
Brush potatoes with melted butter; combine remaining butter with cheese and breadcrumbs. Sprinkle cheese crumbs on top of each potato; cover and bake 45 minutes.
Remove cover, bake 20-30 minutes longer or until tender and browned (may increase heat to 425 degrees during last 20-30 minutes for a more golden crust).
Preheat oven to 450 degrees.
Place beef roast in metal roasting pan; rub top surface of meat with dry
soup mix.
Place roast in oven, uncovered, for 20 minutes. Add 1/3 cup hot water to
pan, cover tightly, reduce heat to 250 degrees and roast approximately 3
hours.
Allow roast to sit 10 minutes in juices before removing and carving.
To carve, slice meat cross grain; serve with hot gravy, Hasselback Potatoes
and a glass of milk.