Flanken Roast Over Potatoes
Ingredients
- 4-5 large yellow or Yukon gold potatoes, peeled and sliced into rounds
- 1 large onion, sliced
- 1 tsp garlic powder
- 1 tsp smoked or regular paprika
- 1 tsp salt
- ¼ cup oil
- 1 Flanken Roast (any size) or Short Ribs
Garlic Rub:
- 2 tbsp olive oil
- 12 garlic cloves, crushed
- ½ tsp Montreal steak seasoning or black pepper
- 2 tsp salt
- (sometimes I add some brown sugar here too)
Instructions
- Preheat oven to 275°F.
- In a roasting pan or Pyrex, combine potatoes, onion, spices, and oil. Top with flanken roast.
- In a bowl, combine olive oil, garlic and Montreal seasoning. Rub over roast. Cover and bake for 4-6 hours, until the roast is springy to the touch.
- And Yes, It Can Be Frozen! Because these are slow-roasted, they just get better when frozen and warmed as they're soft, not crispy. I've made this ahead and frozen many times. Simply take it out to thaw in the morning and then put to warm in the oven about an hour before serving.
