The Pot Roast of Gold at the End of the Rainbow

This is the dish we make for St. Paddy’s Day when Dad’s in town. Use a roasting pan with a lid for this recipe. My family of 4 uses a 2-3lb roast, 3-4 yellow onions, and 4 rainbow potatoes (purple, red, white and Yukon gold). This amount fits in our roasting pan and yields a nice serving for 4 people. When Dad’s away on business we add a rutabaga or turnip.

Ingredients/Shopping list

2-3lb corned beef roast (comes with seasoning packet)

Broth or water

Cooking oil

Yukon gold, or multicolored (white, purple and redskin potatoes) cut to the size of a small egg

Yellow onions, peeled and  halved

Preparation

-preheat oven to 275F-325F (depending on how well done you like it), lower temperatures require longer cooking times, but can yield a more tender roast

-Turn stove burner to med-hi and briefly brown vegetables separately with oil in roasting pan on stove top and remove to plate (will not be cooked through)

-put more oil and seasoning packet in pan on stove

-place roast in pan and turn a few times so it is well coated with oil and seasonings then brown/sear on each side (also will not be cooked through)

-add enough water or broth to pan to come half way up the roast, bring water to boil on stove top then

-COVER tightly with roasting pan lid, and place in preheated oven for  about 1 hour per pound of meat (ex 2lb corned beef roast will cook for 2 hours)

-wash, dry and cut the vegetables (potatoes and onions in quarters, carrots in large chunks, mushrooms left whole)

- Remove roast from oven at least an hour before timer goes.
-Stick thermometer in roast as you place vegetables around roast in pan and over top of roast. Check temperature and remove thermometer. Adjust remaining cook time as necessary. Cover again and return to oven.

- Use a meat thermometer to confirm the roast is safely cooked, the minimum internal temperature for a cut of beef is 145F. Remember that the internal temperature will continue to rise as the roast stands.

-When roast is finished remove vegetables from roasting pan to serving bowl

-Remove roast to platter.

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