Roast Beef and Carrot-Tater Mash

Roast beef is a classic dish for one reason in my books: it's the dish that keeps on giving... roast beef leftovers are fantastic! I have roast beef sandwiches (I use this carrot-tater mash as spread, it's divine), beef stroganof, beef stir-fry with snow peas and water chestnuts, beef burritos... oh man. I set myself up for a week of delicious and easy meals when I make roast beef. But when it's fresh out of the oven, oh boy, I have to have roast beef and mashed potatoes!


Makes: 8 servings roast and potatoes


Ingredients:

• 1 eye of round roast
• 1 small yellow onion
• 1 cup red wine
• Sprig of rosemary
• 3 russet potatoes
• 3 medium-sized carrots
• 3 tablespoons butter
  
• 2 cups milk, room temperature
  
• 1/2 cup feta cheese
  

Directions:

1. Preheat the oven to 375 F. Season the eye of round generously with salt, pepper, and cumin then place in a baking dish. 
2. Roughly chop the onion then place around the roast (I use an 8x8" pan so the onion is packed in right next to the roast). Drizzle the roast with a bit of canola oil, then pour the red wine over the onions. 
3. Bake the roast uncovered in the middle of the oven for 20 minutes per pound. 
4. When there is 20 minutes left for the roast, begin prepping the Carrot-Tater Mash by peeling the mashed potatoes and carrots. Chop them into 2 inch pieces then place them in a large pot, then cover with water. Bring to a boil, then turn to medium heat and cook at a fast simmer until the carrots are fork tender. 
5. Remove the roast from the oven when it's finished roasting, (the potatoes and carrots should still be simmering) then set on a cutting board and tent loosely with foil. Let the meat rest for at least 15-20 minutes before slicing.
   
6. Drain the carrots and potatoes, then place them in a large bowl. Blend them on low with an immersion blender, gradually adding in the butter, milk, and feta. Season with salt and pepper to taste and serve with the roasted eye of round. 

Enjoy!


Suggestion: You can use the red wine roasted onions for a topping or blend them into a gravy if desired, or you may just discard them.