Italian Style Roast Beef with Baked Vegetables Recipe

1      Reviews 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. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Italian    Servings:10 Nutrition facts:684 calories36.9 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   2 Hours Total Time:   2 Hours 20 Minutes

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

• 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.
• 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).
• Slice meat, spoon pan juices over slices, and serve with parsley-sprinkled vegetables and lemon wedges to squeeze over each serving.

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