Roasted Beef with Carrots

Little black dress
Just walked into the room
Makin’ heads turn
Can’t stop looking at you  ~ One Direction

You’re looking at the little black dress of American cuisine.  Roast Beef is perfect for almost every occasion.  It’s not gaudy, it’s not bland, it will be noticed for all the right reasons.

Just like the little black dress this is simple elegance.  You can adorn it however you wish.  It works well with red wine or sweet tea or anything in between.  So if you are standing at your refrigerator like you do at your closet wonder what you’re going to wear or prepare, you can never go wrong with a little black dress or roast beef.  Do enjoy!!!

*Recipe inspiration comes from the Silver Spoon.

Ingredients (Serves 6)

5 tbsp olive oil
2 1/4 lbs. carrots, sliced
1 garlic clove, chopped
1 sprig fresh thyme, chopped plus more for garnishing
pinch of ground nutmeg
1 1/4 lbs. chuck roast
2 tbsp brandy
4 to 5 celery leaves
salt and pepper

Instructions

Preheat oven to 250°. Heat 3 tbsp of oil over medium heat. Add the carrots, garlic, and thyme, and cook until lightly browned. Season with the salt and pinch of nutmeg, transfer to a dish and keep warm.

Add the beef to the pan and cook until browned on all sides. Season with salt, add the brandy and cook until it is evaporated.

Transfer the beef to a roasting pan, place the carrots around the roast and sprinkle with the celery leaves.

Drizzle the remaining 2 tbsp of olive oil over the roast and carrots and bake for 2 hours or until carrots are caramelized. If the carrots get caramelized before the roast is tender, remove the carrots and continue cooking until the beef is tender, then add the carrots back and heat through. (This could take up to 30 to 45 minutes depending on the thickness of your roast.) Remove the meat from the roasting pan, carve into slices and season with pepper. Transfer to a serving dish surrounded by carrots.

Enjoy!

Print

Roasted Beef with Carrots

Roasted Beef with Carrots ~ simple elegance

Course Main

Cuisine American

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 6

Author www.sanpasqualskitchen.com

Ingredients

• 5 tbsp olive oil
• 2 1/4 lbs. carrots sliced
• 1 garlic clove chopped
• 1 sprig fresh thyme chopped plus more for garnishing
• pinch of ground nutmeg
• 1 1/4 lbs. chuck roast
• 2 tbsp brandy
• 4 to 5 celery leaves
• salt and pepper

Instructions

• Preheat oven to 250°. Heat 3 tbsp of oil over medium heat. Add the carrots, garlic, and thyme, and cook until lightly browned. Season with the salt and pinch of nutmeg, transfer to a dish and keep warm.
• Add the beef to the pan and cook until browned on all sides. Season with salt, add the brandy and cook until it is evaporated. Transfer the beef to a roasting pan, place the carrots around the roast and sprinkle with the celery leaves. Drizzle the remaining 2 tbsp of olive oil over the roast and carrots and bake for 2 hours or until carrots are caramelized. If the carrots get caramelized before the roast is tender, remove the carrots and continue cooking until the beef is tender, then add the carrots back and heat through. (This could take up to 30 to 45 minutes depending on the thickness of your roast.)
• Remove the meat from the roasting pan, carve into slices and season with pepper. Transfer to a serving dish surrounded by carrots.

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