Saturday, February 18, 2017

A Mid Winters Roast™

This is perfect for winter or anytime.

2 - 4 lb beef roast
1/8 -1/4 tsp each: salt, pepper
1 - 2 cloves fresh garlic crushed, chopped
1/4 c each: dry vermouth, water
1/8 c olive oil
1 large onion peeled and quartered
30 - 40 baby carrots


Preheat oven to 350 F'.

Peel, rinse, quarter onions.

Peel, crush and chop garlic.

Remove roast from refrigerator and place in a roasting pan. Pour some of the vermouth and oil over roast.

Make some tiny slits all over roast. Stuff slits with garlic.

Sprinkle half of the seasonings over roast.

Turn roast over. Pour some of the vermouth, oil over other side of roast. Repeat prior process with garlic and seasonings.

Pour water in bottom of pan.

Add carrots and onions to pan. Place pan in oven and cook for 1 - 2 hrs . approx or until desired doneness. 

Remove roast from oven and cover with the foil to keep warm. Let rest for a few minutes before carving.

Serves 4 - 6 approx.

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