garlic beef & spring vegetables
(2 ratings)
A simple to prepare, delicious meal, for those meat and potatoes persons
►
(2 ratings)
yield
4 / 6 servings
prep time
30 Min
cook time
2 Hr
method
Stove Top
Ingredients For garlic beef & spring vegetables
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5-6 lbs. beef rump roast
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16 cloves garlic, thinly sliced
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1/4 C. extra virgin olive oil
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4 carrots, peeled and cut into matchstick pieces
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4 russet potatoes, peeled and cut into small chunks
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4 lg. tomatoes, cut into quarters
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1 lg. sweet onion, sliced into rings and separated
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1 Tbs. fresh oregano, chopped
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1 Tbs. fresh parsley, chopped
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1 Tbs. fresh rosemary, chopped
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2 tsp. freshly ground black pepper
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1 tsp. salt
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2 C. hot water
How To Make garlic beef & spring vegetables
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1Cut very thin pockets all over the roast and insert the garlic slices into each pocket.
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2Heat the oil in a large stockpot or skillet and brown the roast in the oil for 2-3 minutes, turning to brown evenly.
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3Add the carrots, potatoes, tomatoes and onion and stir to mix the vegetables around the roast.
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4Sprinkle the oregano, parsley, rosemary, pepper and salt over the roast and vegetables and pour the water over all.
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5Cover tightly and simmer for 1 1/2 to 2 hours, or until the meat is very tender and the vegetables are cooked through.
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6To serve, slice the roast and serve with equal portions of the vegetables.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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