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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My family loves this roast, which I make several times a year. Leftovers are great for hot beef sandwiches, and the bones give my homemade soup such good flavor. Ingredients:
10 medium carrots, divided |
2 celery ribs, finely chopped |
1 medium onion, finely chopped |
1 small green pepper, finely chopped |
4 cups water |
2 tablespoons browning sauce, divided |
2 tablespoons garlic powder |
4 teaspoons seasoned pepper, divided |
1 tablespoon celery salt |
1 tablespoon worcestershire sauce |
1 beef ribeye roast (3 to 4 pounds) |
8 medium potatoes, cut into chunks |
Directions:
1. Finely chop two carrots; place in a greased roasting pan. Add the celery, onion and green pepper. Combine the water, 1 tablespoon browning sauce, garlic powder, 3 teaspoons seasoned pepper, celery salt and Worcestershire sauce; pour over vegetables.
2. Combine the remaining browning sauce and seasoned pepper; brush over roast. Place fat side up over vegetables. Cut remaining carrots into chunks; place carrots and potatoes around roast.
3. Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting every 30 minutes. Let stand for 10-15 minutes before carving.
4. Remove potatoes and carrots; keep warm. Skim fat from pan drippings; strain, discarding chopped vegetables. Serve roast and vegetables with au jus. Yield: 8 servings.
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