Roast Beef with Root Veggies
Yield: 5
Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M
Feel good traditional Sunday dinner that checks all the boxes of comfort food for cooler days.
Ingredients
- 5 lb Spoon Roast
- 3 large White Sweet Potatoes
- 1 small bag Carrots
- 2 small containers Mushrooms
- 1 bottle Red Wine
- Olive Oil
- 10 cloves Garlic
- Garlic Powder
- Ground Pepper
- Salt
- Thyme
- Ground Rosemary
Instructions
- Coat the roast on all sides with salt, pepper, garlic powder, thyme and ground rosemary.
- Peel and cube the white sweet potatoes (about 1 inch cubes).
- Add olive oil to a large heavy bottom pan and set on a burner over medium heat.
- Once oil easily flows around the pan, add the roast to the pan. The oil should crackle.
- Sear the roast on all sides (3-4 minutes per side).
- Once the roast is seared, remove from heat and set aside.
- Add the white sweet potatoes, baby carrots, mushrooms and 10 garlic cloves to the hot pan along with thyme and ground pepper to taste.
- Cook vegetables until slightly browned.
- Move all the vegetables to a large roasting pan and place the seared roast on top of the vegetables.
- Pour 1/2 of the red wine to the vegetables and place in an oven pre-heated to 425 degrees.
- Cook roast to desired temperature. Medium-rare is 145 degrees and takes about 15 minutes per pound.
- Remove all vegetables to a serving dish and place slices beef on top of the vegetables. Finish by pouring remaining drippings over the top of the dish.
Calories
190.88Fat (grams)
2.84Sat. Fat (grams)
0.41Carbs (grams)
13.06Fiber (grams)
1.58Net carbs
11.48Sugar (grams)
2.52Protein (grams)
1.24Sodium (milligrams)
143.65Cholesterol (grams)
0.00
0 Comments