Pot Roast Beef With Roasted Vegetables |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Lotsa chuck roast in our house - I love this recipe! From Food & Drink of the Tribune. Courtesy of Robert Fahey, executive chef at the Hyatt Regency Baltimore Ingredients:
6 lbs beef chuck (at room temperature) |
2 teaspoons chopped garlic |
2 teaspoons mccormick's montreal brand steak seasoning (to taste) |
1 teaspoon kosher salt |
2 teaspoons black pepper, cracked |
2 teaspoons olive oil |
2 carrots (2-inch slices) |
4 red potatoes |
1 sweet potato |
4 beets |
2 celery ribs |
1 red onion |
4 tablespoons olive oil |
1 teaspoon dried basil |
2 tablespoons garlic, chopped |
1/2 teaspoon kosher salt |
1 teaspoon black pepper, fresh ground |
Directions:
1. Preheat the oven to 350 degrees. Rub meat with the chopped garlic and sprinkle with steak seasoning, salt and pepper.
2. Heat oil in frying pan over high heat. Sear all sides of the meat in the pan, about a minute per side.
3. Transfer seared meat to roasting pan and cook in the oven until a thermometer in the thickest part of the beef reaches 120 degrees for medium rare, about 45 minutes to an hour. For medium meat, the temperature should be 140 degrees and for well-done, about 160 degrees. When the roast is done, take it out of the oven and let it rest for 15 minutes before slicing and serving.
4. While meat is cooking, toss the cut vegetables with olive oil, basil, garlic and salt and pepper. Place in a roasting pan and bake for about 30 minutes. For the last few minutes, turn the broiler on high so that the vegetables turn golden brown.
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