Roast Beef Dinner

This is a recipe anyone can make.  It is really easy and requires very little watching.  I decided to include this recipe on my blot for all those with young daughters starting out in the cooking world, or for the young ladies who follow my blog.  The level of cooking skill required to make this yummy meal is very low :-)  Multi-tasking is always a good skill to acquire and one that will be useful here!

Ingredients:

2 pound beef roast
5 medium potatoes - cut into 1 1/2 to 2 inch chunks/wedges
1 butternut squash - sliced (watch the video for an easy way to cut this)
Salt
Pepper
Dried basil leaves
Garlic salt
Dried oregano leaves
2 tbsp. coconut oil
2 tbsp. brown meat gravy powder
1.5 cups rice - cooked according to package directions
Vegetables - steamed

1.  Preset oven to 350F.

2.  Place 2 heaped tbsp. coconut oil into large roasting pan and place inside oven to melt oil.

3.  Remove roasting pan from oven and place meat into the center of the pan.  Sprinkle with a little salt, pepper and dried basil leaves.  Wrap with aluminum foil. (Covering the meat in this way allows the meat to stay moist while the potatoes and butternut squash crisp up)

4.  Scatter potatoes and butternut squash around the meat.  Sprinkle with garlic salt and dried oregano leaves.

5.  Lift the pan so that it stands on one corner (to drain oil to that corner) and spoon oil over the potatoes.

5.  Return to oven for about an hour and a half.  Check for 'doneness.'  Potatoes are done when they are soft in the center but crispy outside.

6.  Cook rice according to package directions.  I like to use whole grain brown rice.

7.  Steam vegetables.  If you use the carrot, broccoli, cauliflower mix, start steaming the carrots first and when they become a little tender, add the other vegetables.

8.  Uncover the meat for the last 10 minutes of cooking - this allows it to brown nicely.

9.  Remove meat from pan along with any water that may have accumulated (Use the water to make gravy - I put it into a 2 cup glass measuring jug) Return potatoes and butternut to the oven until gravy is ready to serve.

10. Slice the meat thinly, cover and keep warm.

11.  Add veg steaming water to the water from the roasting pan up to the 1.5 cup mark (in the glass measuring jug)

12.  Add Brown meat gravy powder and microwave on high in 1 minute increments until thickened.

Serve and enjoy!