My favorite thing to do on Saturday afternoon, after all the shopping and housework has been done, is to spend a few hours preparing an old fashioned comforting meal. One of my favorites is roast beef and though I have had difficulties lately finding a cut in the supermarket that I find to be tender, flavorful and reasonably priced, this eye of the round played the part fairly well. I would have preferred it to be more rare and could have prevented it from being overcooked had I checked the temperature before the hour I estimated it would take. It was just over 3 lbs, so at 20 minutes per pound, I estimated it would be properly cooked after an hour. I should have check at 45 minutes, because the thermometer already indicated it was overcooked when I check, but not catastrophically. Regardless, it was a delicious meal, just be sure to check the temperature about 3/4 of the way through the estimated cooking time.
Place potatoes and butternut squash on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss well to combine. In a small bowl, combine chipotle and maple syrup and drizzle over potatoes. Toss again to combine. Roast in same oven as roast beef for approximately 1 hour, tossing once.
