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Garlic Beef & Spring Vegetables

Russ Myers


A simple to prepare, delicious meal, for those meat and potatoes persons

★★★★★ 2 votes
4 / 6 servings
30 Min
2 Hr
Stove Top


5-6 lbs. beef rump roast
16 cloves garlic, thinly sliced
1/4 C. extra virgin olive oil
4 carrots, peeled and cut into matchstick pieces
4 russet potatoes, peeled and cut into small chunks
4 lg. tomatoes, cut into quarters
1 lg. sweet onion, sliced into rings and separated
1 Tbs. fresh oregano, chopped
1 Tbs. fresh parsley, chopped
1 Tbs. fresh rosemary, chopped
2 tsp. freshly ground black pepper
1 tsp. salt
2 C. hot water


1Cut very thin pockets all over the roast and insert the garlic slices into each pocket.
2Heat the oil in a large stockpot or skillet and brown the roast in the oil for 2-3 minutes, turning to brown evenly.
3Add the carrots, potatoes, tomatoes and onion and stir to mix the vegetables around the roast.
4Sprinkle the oregano, parsley, rosemary, pepper and salt over the roast and vegetables and pour the water over all.
5Cover tightly and simmer for 1 1/2 to 2 hours, or until the meat is very tender and the vegetables are cooked through.
6To serve, slice the roast and serve with equal portions of the vegetables.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American