Fall Recipes: Roast Beef with Vegetables | Suite101.com

Roast with Herbs - sxc.hu

Try this recipe for Roast Beef with Vegetables this weekend, a great fall treat for your family.

This is a great recipe for fall weather. A slow roasted beef roast, roasted with carrots, parsnips, onions, wine and herbs. Make this dish for a special weekend treat and bring the leftovers for lunch.

Feel free to toss potatoes, quartered Idaho or Yukon, into the roasting pan before you put the beef roast into the oven. Warm some milk and place into the bowl of an electric mixer, add the potatoes and whip at a slow speed until a smooth consistency. Stir in sour cream or butter. Add a clove of garlic or two to the roast pan and then whip them into the mashed potatoes for garlic mashed potatoes.

Roast Beef & Vegetables

Ingredients:

• 3 T. Olive oil
• 1 4 lb Beef chuck roast
• 1 T. Salt
• 1 T. Coarsely ground peppercorns
• 1 Red onion, chopped
• 3-4 Carrots, sliced into 2 inch pieces
• 3-4 Parsnips, sliced into 2 inche pieces
• 3 C. Beef stock
• 1 C. Red wine
• 1 Sprig of Rosemary
• 1 Spring of Thyme

Directions:

1. Preheat the oven to 350?.
2. Heat the oil over high heat in an enamel Dutch oven. Let the pot heat for about 2 minutes before adding the beef.
3. Trim the beef of most fat and then season the beef liberally on all sides with the salt and pepper.
4. Let the beef sear on one side for about 2 minutes, then turn the beef with a pair of tongs until each of the sides have seared.
5. Remove the beef from the pot and set on a plate. Turn the heat down to medium low and add the red onion, carrots and parsnips, saut? for 5 minutes.
6. Add the beef back into the pot and pour the stock and wine over top and around the beef. Spoon some of the mushrooms over the beef.
7. Remove the leaves from the rosemary and thyme sprigs and scatter alongside the beef.
8. Place the lid on, and place the pot into the oven. Roast for 2 1/2 ? 3 hours, taking care not to open the lid while roasting.
9. Remove the roast from the oven and let it sit for 10 minutes without removing the lid.
10. Take two forks and break up the roast into serving pieces, it will be very tender. Serve with the carrots and parsnips spooned over top.

This is a great roast to serve with mashed potatoes, sourdough and a green salad.

Copyright Mandy Haga. Contact the author to obtain permission for republication.

Mandy Haga - An avid cook who owns HAGA Design Haus a graphic design, email marketing and social media management company that specializes in ...

Source: http://mandy-haga.suite101.com/fall-recipes-roast-beef-with-vegetables-a390078

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