Italian-Style Roast Beef With Baked Vegetables

Recipe Ingredients

1/3 cup	78ml	Olive oil
1/4 teaspoon	1.3ml	Dried oregano
2		Garlic - slivered
2 lbs	908g / 32oz	Small new potatoes
3 lbs	1362g / 48oz	Onions - cut in eights (medium)
6 lbs	2724g / 96oz	Carrots - cut lengthwise (large)
4 1/2 lbs	2043g / 72oz	Boneless rolled cross rib
		Roast
		Pepper - ground
		Parsley - chopped
		Lemon wedges

Recipe Instructions

1. Preheat oven to 325F. In a shallow roasting pan about 10 by 15 inches, mix oil, oregano, and garlic. Peel potatoes completely, if you wish, or peel a 1-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 135ø F (rare) to 145ø 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.

Source:
the California Culinary Academy

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