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

Bob Cooney


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

I gotta think of smaller titles!!!! LOLOLOL

Hope You Enjoy....


☆☆☆☆☆ 0 votes

8 to 10
20 Min
4 Hr
Convection Oven


  • 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
  • 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

How to Make Fireman Bob's Rib Eye Beef Roast with Roasted.....


  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 !

Printable Recipe Card

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

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

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