A simple to make yet hearty meal that is satisfying and makes awesome leftovers!
Roast Beef, Carrots, and Potatoes
4 To 6 Lb. Beef Ribeye Roast
2 Tbsp. Olive Oil
2 Lbs. Potatoes, Halved Or Quartered
One 16-Oz. Package Baby Carrots
2 Medium Onions, In 1-Inch-Thick Wedges
Pre-heat oven to 350 degrees.
Place roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper or your favorite seasoned salt; I use Tony Chachere. Do not add water or cover. Roast in 350 degree oven approximately 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
Meanwhile, in large bowl, combine potatoes, carrots, onions and sprinkle with seasoning; toss to coat.
Remove the roast from the oven after an hour and add the vegetables to the roasting pan. Return to oven.
Remove roast to carving board when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium. Increase oven temperature to 450 degrees; continue roasting vegetables 15 minutes or until tender and lightly browned, stirring once.
Carve roast into slices; serve with vegetables.
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