3-4 yukon gold potatoes, diced into bite sized pieces
Preparation Instructions
Rinse and dry the roast and place it in a bowl just large enough to fit it.
Smear the olive oil all over it and then pour the beer over it. Marinade overnight or for a minimum of 1 hour - the longer the marinade the more flavor!
Preheat oven to 320˚.
Make 4 slits in the meat and insert a peppercorn into each slit. Then rub the dill and basil all over the meat.
Place the carrots, onion and potato in the bottom of a roasting pan or dutch oven. Place the meat on top of the veggies and then pour the marinade juices over the top.
Cover and roast until a thermometer inserted in the center of the meat reaches your desired temperature.
Remove from oven and let the meat rest about 10 minutes. It's a great time to use all those yummy sauces at the bottom of the pan to make a delightful gravy...
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2012/01/pikes-peak-roast/