Name: Roast Beef with Roasted Vegetables And Mashed Sweet Potatoes
Ingredients: 5 lb Bottom round beef roast; Salt and freshly ground black pepper; 2 tb Olive oil; 3 Carrots; peeled and cut into; ; 1" pieces; 3 Red onions; cut into 1" pieces; 3 sm Zucchini; cut into 1" pieces; 6 Cloves garlic; skin removed; 7 lg Sweet potatoes; peeled and cut into; ; 1" pieces; 4 tb Unsalted butter; 1 1/2 c Milk; Salt and freshly ground pepper

We are so accustomed to equating holiness with purity or ethical perfection that we look for the idea when the word holy appears. When things are made holy, when they are consecrated, they are set apart unto purity. They are to be used in a pure way. They are to reflect purity as well as simple apartness. Purity is not excluded from the idea of the holy; it is contained within it. But the point we must remember is that the idea of the holy is never exhausted by the idea of purity. It includes purity but is much more than that. It is purity and transcendence. It is transcendent purity.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Lifetime tv, Life5	4	servings

INGREDIENTS

5	lb	Bottom round beef roast
		Salt and freshly ground black pepper
2	tb	Olive oil
3		Carrots; peeled and cut into
		; 1" pieces
3		Red onions; cut into 1" pieces
3	sm	Zucchini; cut into 1" pieces
6		Cloves garlic; skin removed
7	lg	Sweet potatoes; peeled and cut into
		; 1" pieces
4	tb	Unsalted butter
1 1/2	c	Milk
		Salt and freshly ground pepper

INSTRUCTIONS

ROAST BEEF
MASHED POTATOES
How to Prepare the Roast:
1. Preheat oven to 450 degrees F.
2. Season the roast with salt and pepper. Place the roast in a medium
roasting pan and cook for 20 minutes.
3. Reduce the temperature to 375 degrees F, and bake for an additional 20
minutes.
4. Toss the vegetables and garlic with the olive oil and season with salt
and pepper to taste. Add the vegetables to the roasting pan, and continue
cooking for 30 minutes.
5. The roast should be medium rare at this point.
How to Prepare the Potatoes:
1. Place the potatoes in a saucepan and cover with cold water, add salt and
bring to a boil. Cook until soft.
2. Heat the milk and butter in a saucepan.
3. Drain the potatoes and return to the pan. Add the milk and butter, and
mash with a potato masher until smooth.
4. Season with salt and pepper to taste.
NOTE: Reserve 2 cups of the mashed potatoes for the Shepard's pie, and 2
cups of the roasted vegetables for the pasta.
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