INGREDIENTS
This is what you need for 6+ servings:
- 2+ lbs. bottom round roast
- 2-3 cups sliced potatoes
- 2 poblano peppers
- 1 large onion, peeled, halved
- 1 cauliflower
- nacho cheese
- S&P, seasoning
Pic1: serving #1Directions
2020-09-11
Pic2-4:
rump roast, poblano peppers, onion- I seasoned this with salt and with berbere on one side. The other side was for Marielos.
- Optional: core and deseed the poblano peppers if you want them less spicy.
- Arrange the roast, 2 poblano peppers and the halved onion on the grilling plate.
- Bake for 20 minutes at 380 ºF. Turn the meat and peppers halfway.
Pic5: almost donePic6+7: serving #2
- Before switching to broiler, I cut a few slices for Marielos, so she could get hers well done.(Pic6+7)
- Switch to broiler for 5-10 minutes to add extra color.
- This long would turn the thinner slices into high-quality shoe leather.
- Keep an eye on them and remove them when done enough.
- Remove from the oven. Rest 5 minutes.
- Serving #1 = with meat well-done.
Pic8-10:
slice & serve- The meat for serving #2 (Pic1) was not cooked as much = medium to medium-rare.
Pic11: scalloped potatoesPic12: steamed cauliflower with nacho cheese
Pic13: roasted poblano peppers
- Prepare the scalloped potatoes, here stovetop.
- Steam the cauliflower for 10-15 minutes, depending on desired doneness.
- Drain the water.
- Pour the nacho cheese over the cauliflower.
- Cover and rest 5 minutes to warm it through.
- The poblano peppers are fully cooked after 205+ minutes.
Be careful when peeling them. They will be hot.
Pic14: scalloped potatoes, servedPic15: cheesy cauliflower, served
Pic16: poblano pepper and onion
- Serve it all together side by side.
- Enjoy.
I was also making onion soup while cooking this meal. The meal was so generously served that our dog didn't eat all the leftovers. Because she doesn't eat onions, the roasted onions ended up in the onion soup.