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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

How to Make Garlic Beef & Spring Vegetables


  • 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.

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About Garlic Beef & Spring Vegetables

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