Mignonette Beef With Potatoes And Carrots

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Penzeys

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Ingredients

6 lb. sirloin tip roast

6 tsp. MIGNONETTE PEPPER (about 1 per pound)

6 tsp. coarse salt (about 1 tsp. per pound

1 head garlic for roasting (several cloves of garlic will be used for this recipe - save the rest for dip or soup)

2 lbs. baby carrots, or peeled and cubed large carrots

½ tsp. Herbs - SAVORY, BOUQUET GARNI, etc.

5 lbs. peeled and quartered white potatoes - (we like Wisconsin russets)

2-3 cloves roasted garlic

½ Cup sour cream

½ Cup 2% milk

1 TB. butter (optional - we don’t believe potatoes need a lot of cream and butter to taste great)

½ tsp. salt

drippings from meat

3 Cups water (from the potatoes)

½ tsp. salt (optional)

1-2 cloves roasted garlic

1 TB. ARROWROOT dissolved in a bit of cool water

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