MeFi cooks, please help me ace my New Year's Eve dinner of roast beef and mashed potatoes.
I'm making dinner tonight. There's 9 of us, my husband and me, plus several members of his family. We're at a an apartment at the beach, so I'm not cooking in my regular kitchen and I'm a little nervous. Also, on a whim I decided to make roast beef, which I've never made before. I'm a good cook, but roasted meats are not in my area of expertise.
I quickly Googled for a recipe so I knew what to get at the grocery store and came up with this
, so I bought a 6.5 pound hunk of rump roast. It sort of looks like the one in this picture
. Do I need to string it up? I got some string from the grocery store butcher. Also, I don't have a meat thermometer here, and I'll be cooking on an electric oven while I'm used to a gas one, so I'd like some advice on how much time this could take to get to a nice medium inside.
For flavor, I decided I'm going to make a ginger/garlic wet rub and let it sit for a while before putting it in the oven.
Please help make this a great first for me. I'll be checking back in case there's needs for follow-ups.
Also, I want to make mashed potatoes with a combination of regular and sweet potatoes, do they have different cooking times, or can I just boil them together?