To cook just the shallots, toss with some oil before roasting as instructed. To prepare the shallots, slice off stem ends with a sharp paring knife, and peel back skins.
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Made this for Christmas dinner, added about an hour since we had 10 lb roast. The gravy wasn't really used but the roast and shallots were delicious!
Rating: 5 stars
I used this recipe to direct how to cook the roast, not season it, and it came out GREAT for our Christmas Eve dinner. My roast was 3.6 lbs, and it cooked for 30 mins at 500 degrees, then about 55 minutes at 350 degrees, rested for 20 mins. I seasoned it very simply with 2 tbs multicolored black pepper and 1 tbs kosher salt - rubbed all over. Perfectly cooked and delicious with its own au jus.