Garlic Roast Beef with Roasted Root Veggies

Roast beef dinner is always welcome and looked forward to in our house. I make the whole meal (minus the greens) in my Dutch oven which saves on dishes and roasting with the lid on help to make the beef tender and juicy, even if I use a cheap cut of beef. I have used a really lean cut of meet, so I wont get the lovely dripping to make gravy this time. I bought some beautiful rainbow organic carrots at The Rootceller, tossed in some sweet onions, red potatoes and golden beets.



1 roast beef (your preferred cut, or in my case. What’s on sale.)
6 cloves of garlic
2tbs horseradish
Olive oil
Salt
Pepper
6 Carrots
Small red potatoes
3 sweet or red onions
2 golden beets
Sprigs of rosemary and thyme

Pre heat oven to 400

 1. In a food processor combine garlic, horseradish, salt and pepper. Spread over beef.
2. Cut vegetables in to good size chucks. Toss with olive oil, salt and pepper.
3. Lay veggies in the bottom of Dutch oven (or roasting pan) place beef on top.
4. Roast covered for about an hour
5. Remove lid and roast until done to your taste (about 20 -30 minutes depending on the size of theroast)
6. Remove from pan, tent with foil and let stand for 10 mins. Carve and serve with roasted veggies and your favorite greens.

* I had a 3.5 lb roast and cooked it for 90 minutes to medium. A basic rule to follow is 20 mins per pound, but adjust it a little if you like your meet rare   

or well done.