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Beef Roast Over Vegetables MICHAEL SYMON

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The perfect comfort food!

ingredients
BEEF ROAST OVER VEGETABLES
olive oil (to drizzle)
sweet paprika (to taste)
3 pounds chuck roast
2 medium yellow onions (peeled, quartered)
1 pound Yukon gold potatoes (halved)
4 carrots (peeled)
2 parsnips (peeled, cut in half lengthwise)
1/2 bunch thyme
1/2 bunch rosemary
2 cups water
flaky sea salt (to serve)
Kosher salt and freshly ground black pepper (to taste)

directions
If time allows, the night before cooking, liberally season chuck roast on all sides with salt, pepper and paprika. Keep, uncovered, in the fridge, overnight.
Preheat oven to 450ºF. Remove seasoned roast from the refrigerator 30 minutes prior to cooking and allow meat to come to room temperature.
Line a roasting pan with foil and set aside.
In the prepared roasting pan, add onions, Yukon gold potatoes, carrots, parsnips, thyme, and rosemary in an even layer. Drizzle with olive oil, season with salt and pepper, and place roast on top. Drizzle olive oil over roast and add water to the bottom of the pan.
Bake, uncovered for 30 minutes, reduce temperature to 275ºF and cook for 1 1/2 – 2 hours. Continue to cook while basting the meat every 30 minutes until meat and vegetables are tender and meat thermometer reads 120-125ºF.
When tender, remove from oven, and allow to rest for 30 minutes, or 10 minutes per pound. Slice the roast against the grain and serve with vegetables. Spoon pan juices over the top, and sprinkle with flaky sea salt.
Tip: If you have time season roast with salt, pepper and paprika overnight. You can substitute any other hard herbs you like instead of rosemary and thyme.

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