Pot Roast Bites

AuthorTheGBYCategory, , , DifficultyBeginner

Mini Pot Roast Bites - The GBY

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

 12 oz Baby Potatoes, I choose a bag of mixed colors
 3 oz Baby Carrots
 3 oz Boiling Onions, small
 2 cups Red Wine, cabernet
 4 oz Rare Roast Beef
 Sour Cream (optional)
 Horseradish Cream (optional)

1

Preheat oven to 350 degrees

2

Place the baby potatoes on a cookie sheet. Cook for 20 – 25 minutes until tender. Remove from oven to cool.

3

At the same time, place carrots and onions in a sauce pan with the wine. Bring it to a boil and simmer until tender.

4

When the potatoes are cool enough to handle, cut the potatoes in half. Using a small melon baller, scoop out a small amount of potato. You may need to take a small slice off the bottom of the potato so they can stand upright. Chop the carrots and onions up, small dice. Spoon the mixture on top of the potato half. Top with a small piece of beef. If you want, just a small dollop of horseradish or sour cream to finish it off.

Ingredients

 12 oz Baby Potatoes, I choose a bag of mixed colors
 3 oz Baby Carrots
 3 oz Boiling Onions, small
 2 cups Red Wine, cabernet
 4 oz Rare Roast Beef
 Sour Cream (optional)
 Horseradish Cream (optional)

Directions

1

Preheat oven to 350 degrees

2

Place the baby potatoes on a cookie sheet. Cook for 20 – 25 minutes until tender. Remove from oven to cool.

3

At the same time, place carrots and onions in a sauce pan with the wine. Bring it to a boil and simmer until tender.

4

When the potatoes are cool enough to handle, cut the potatoes in half. Using a small melon baller, scoop out a small amount of potato. You may need to take a small slice off the bottom of the potato so they can stand upright. Chop the carrots and onions up, small dice. Spoon the mixture on top of the potato half. Top with a small piece of beef. If you want, just a small dollop of horseradish or sour cream to finish it off.

Pot Roast Bites

(Photography by: Mark Farinholt)

(Photography by: Mark Farinholt)

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