Italian-Style Roast Beef with Baked Vegetables

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Italian-Style Roast Beef with Baked Vegetables

A cross rib roast, also called a shoulder clod roast -- a fairly lean, yet juicy boneless rolled roast from the shoulder or chuck -- often carries a merely moderate price tag. For the most tender results, cook it to a rare 135 degrees F to 145 degrees F. Baked with onions, carrots, and new potatoes and accompanied by a salad and dessert, it provides a satisfying meal for family or guests.

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              Italian-Style Roast Beef with Baked Vegetables

Recipe By     :
Serving Size : 10   Preparation Time :2:30
Categories    : Beef                             International Cuisine

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
     1/3 cup           olive oil
     1/4 teaspoon      dried oregano
   2      cloves        garlic -- slivered
   2      pounds        small new potatoes
   3      medium        onions -- cut in eights
   6      large         carrots -- cut lengthwise
   4 1/2 pounds        boneless rolled cross rib roast
                        pepper -- ground
                        parsley -- chopped
                        lemon wedges

1. Preheat oven to 325 degrees 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 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 135 degrees F (rare) to 145 degrees 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.

Nutr. Assoc. : 0 0 0 4219 0 0 4740 0 0 0