Fireman Bob's Rib Eye Beef Roast with Roasted.....
I gotta think of smaller titles!!!! LOLOLOL
Hope You Enjoy....
4 lbrib eye beef roast
3beef bullion cubes
3 Tbspextra virgin olive oil
3 cbeef stock
8 clovegarlic - chopped fine
6 smallturnips, peeled and halved
6 smallparsnips, peeled and halved
6 smallpotatoes, peeled and halved
6 largeshallots, peeled and halved
1 bunchcelery - cut into 2" pieces
4 Tbspfennel seeds
How to Make Fireman Bob's Rib Eye Beef Roast with Roasted.....
- 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.
- 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.
- 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.
- 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.