6 servings

How to Make It

Step 1

Combine rosemary, 1 teaspoon salt, and coarsely ground pepper; sprinkle over entire surface of roast. Place roast, fat side up, in a roasting pan with a cover. Insert meat thermometer, being careful not to touch bone or fat. Bake, uncovered, at 475° for 20 minutes. Place chopped onion, carrots, parsley sprigs, and bay leaf around meat. Reduce heat to 375°; cover and bake an additional 40 minutes.

Step 2

Sauté sliced onion in butter in a heavy skillet until tender. Set aside.

Step 3

Place potatoes in a lightly greased 13- x 9- x 2-inch baking dish. Sprinkle with 1 /2 teaspoon salt and 1/4 teaspoon pepper. Top with sautéed onion. Pour 1/2 cup chicken broth over onion and potatoes. Set aside.

Step 4

Remove roast from roasting pan, reserving vegetable mixture in pan. Place roast in baking dish over onion and potatoes. Bake, uncovered, at 375° on lower oven rack for 45 minutes or until meat thermometer registers 170°.

Step 5

Add remaining chicken broth to vegetable mixture in roasting pan. Bring to a boil, and cook 5 minutes , stirring frequently. Strain through a sieve into a bowl; discard vegetables. Let broth stand 30 minutes; skim off fat.

Step 6

Transfer roast, onion, and potatoes to a serving platter. Pour broth over roast. Sprinkle potatoes with chopped parsley.

Oxmoor House Homestyle Recipes

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