Fireman Bob's Rib Eye Beef Roast with Roasted.....

Bob Cooney

By
@firemanbob59

Fireman Bob's Rib Eye Beef Roast with Roasted Fennel, Leeks, Parsnips and Turnips

I gotta think of smaller titles!!!! LOLOLOL

Hope You Enjoy....


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Rating:

Comments:

Serves:

8 to 10

Prep:

20 Min

Cook:

4 Hr

Method:

Convection Oven

Ingredients

4 lb
rib eye beef roast
3
beef bullion cubes
3 Tbsp
extra virgin olive oil
3 c
beef stock
8 clove
garlic - chopped fine
6 small
leeks
6 small
turnips, peeled and halved
6 small
parsnips, peeled and halved
6 small
potatoes, peeled and halved
6 large
shallots, peeled and halved
1 bunch
celery - cut into 2" pieces
4 Tbsp
fennel seeds

Directions Step-By-Step

1
Pre-heat Oven to 195 degrees

Create a " paste " with the 3 beef cubes and the oil. Rub this into the beef.

Heat Large Iron skillet, place the beef roast fat side down.

Once the fat has rendered and turned golden brown, turn to sear all sides.
2
Remove the beef from the skillet and place in a Dutch Oven,

Return the skillet (with the beef fat) to the heat.

Add the leeks to the skillet and cook until golden brown, remove and add to the Dutch Oven.
3
Repeat this for the parsnips, turnips, garlic and fennel.

Add the shallots to the Dutch Oven.

Place the celery on top of the beef.

Add beef broth to Dutch Oven.

Drizzle the fat from the skillet over the roast and vegetables, and cover the Dutch Oven and place in the Oven.
4
Cook for 4 hours at 195 degrees.

Let the roast and vegetables rest for 10 minutes.

Bring the juices to a boil for 2 minutes.

Reduce the juices to thicken and pour over the roast and vegetables.

Enjoy !

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom