|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Italian Style Roast Beef with Baked Vegetables
|
|
by:
Barbara Davis
|
|
|
|
Italian Style Roast Beef with Baked Vegetables Recipe roasts a rib roast seasoned with pepper along with new potatoes, carrots and onions coated with a olive oil, garlic and oregano mixture.
|
INGREDIENTS
|
|
1/3 cup olive oil or salad oil
|
|
1/4 teaspoon dried oregano
|
|
2 cloves garlic, slivered
|
|
2 pounds small new potatoes
|
|
6 large carrots, cut
lengthwise in quarters
|
|
3 medium onions, cut in eighths
|
|
1 boneless rolled cross rib
roast (4 1/2 to 5 lbs)
|
|
Coarsely ground pepper
|
|
Chopped parsley and lemon
wedges,for garnish
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Preheat oven to 325°F. In a shallow roasting pan about 10 by 15 inches, mix oil, oregano, and garlic.
Peel potatoes completely, if you wish, or peel a l-inch-wide strip around center of each. Add potatoes, onions, and carrots to oil mixture, stirring to coat well. Move vegetables to both ends of pan.
|
|
|
|
2:
Place roast, fat side up, in center of pan. Sprinkle with pepper. Roast uncovered for about 1 1/2 to 2 hours, turning potatoes once, until vegetables are tender and meat thermometer inserted in center of
thickest part of roast registers 135° F
(rare) to 145° F (medium-rare to
medium).
|
|
|
|
3:
Slice meat, spoon pan juices over slices, and serve with parsley-sprinkled vegetables and lemon wedges to squeeze over each serving.
|
|
|
|
4:
|