Roast Beef with Blue Cheese Mashed Potatoes

4 oz Cains® Balsamic Vinaigrette Dressing
1 Tbsp ketchup
1 Tbsp mustard
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1  3-lb roast beef
2 lbs Idaho potatoes, peeled
1 stick butter (keep cold)
Salt and pepper to taste
8 oz milk
4 oz crumbled blue cheese or gorgonzola cheese
Mix together balsamic vinaigrette dressing with ketchup, mustard, garlic powder, salt and pepper. Place roast beef into marinade and let marinate in refrigerator at least 3 hours, but not more than 8 hours.  Place roast beef into 325° oven and roast for 1 hour or until thermometer reads 135 degrees internal temperature. Remove from oven and let rest at least 20 minutes before slicing.  While in the oven place potatoes into large pot filled with water to cover all potatoes completely.  Cook potatoes until done.  Drain potatoes and place in mixer or mixing bowl.  Add butter, blue cheese, milk and salt & pepper to taste and mix well to combine. Adjust potatoes with more milk or cream if too dry.
 
Makes 6 servings Prep time: 5 hours

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