Roast Beef With Vegetables |
|
 |
Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
|
This roast beef is tender and juicy - the best we've ever had. Recipe source: The New High Altitude Cookbook Ingredients:
1 (6 lb) standing rib roast |
2 cloves garlic, cut into slivers |
2 onions, quartered |
8 carrots, peeled and halved or 8 baby carrots |
1 head cabbage, cut into 8 wedges |
1 head cauliflower, cut into 8 wedges |
Directions:
1. Preheat oven to 550-degrees F.
2. Using a sharp knife cut slits into beef and insert the garlic into the slits.
3. Place beef on a rack in a roasting pan.
4. Arrange vegetables around beef.
5. Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
6. Bake at 550 degrees F for 20 minutes.
7. Reduce heat to 300 degrees F.
8. Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
9. Open oven door and let roast sit another 20 minutes before carving.
|
|