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bonnie's roasted beef with vegetables

(1 rating)
Recipe by
BonniE !
Cottonwood, CA

This is true comfort food from the western region of the USA. There are only a few ingredients in this recipe. The star of the show is Allspice. It makes a very tasty rub for meat. The aroma will waft through the house and stimulate those taste buds. People will ask, "What is that?" . They will also be asking for seconds and, of course, they will want the recipe, so make a big roast! :) Enjoy!

(1 rating)
yield 4 - 2 to 2 1/2 hours roasting time (depending on weight of roast)
prep time 10 Min
cook time 2 Hr
method Roast

Ingredients For bonnie's roasted beef with vegetables

  • MEAT
  • one 2 pound roast that is well marbled and 1 1/2 inches thick
  • RUB
  • 2 teaspoons ground allspice
  • 2 teaspoons kosher salt
  • 2 teaspoons coarse ground pepper
  • 4 red potatoes, half peeled, pat dry
  • 4 large carrots cut into chunks.
  • 1 large onion, peeled and cut into wedges
  • 3 tablespoons flat leaf parsley, chopped, or dry.
  • 4 large cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1/2 cup liquid (1/4 cup marsala and 1/4 cup water)

How To Make bonnie's roasted beef with vegetables

  • roasting information
    You will be making this dish in a Dutch oven with a tight fitting lid. Preheat the oven to 400 degrees. Middle rack. Cook the roast for one hour, then turn it over and cook one more hour or until fork tender. If your oven runs hot, you may need to decrease the temp if you need to cook it longer to be tender. Also, you may need to make adjustments to the time. if the meat is not 1 1/2 inches thick, it will not require the full cooking time.
  • Chuck roast
    Choose a well-marbled chuck roast 1 1/2 inches thick. Rinse and pat it dry with paper towels so the rub sticks.
  • Large carrots cut into chunks work better than baby carrots in this recipe.
    Wash and prepare vegetables and PAT DRY. Use large carrots and cut them into chunks. Choose medium sized red potatoes with part of the skin removed. Slice the large onion into wedges. Add the smashed garlic cloves.
  • Drizzled with oil, salt, and pepper
    Drizzle all with olive oil, about 2 tablespoons. Add the liquid now. Sprinkle lightly seasoned salt and pepper to taste over the vegetables.
  • Adding the rub
    Combine the allspice with salt and pepper. Coat all sides of the meat and rub it in with your fingers.
  • Ready to roast
    Lay the roast on top of the vegetables. Sprinkle the parsley over all. Cover with the lid. Cook in a 400 degree oven one hour, TURNING THE MEAT one time for one more hour. Check the roast the first time you make it to make sure your oven isn't running too hot.
  • roasting information
    To serve, slice the meat across the grain. Put the onions on top of the meat on a plate. Arrange the vegetables around the slices of meat. You can make gravy from the pan juices if you like, or serve it without. Enjoy! PLEASE NOTE: I FORGOT TO TAKE THE MAIN PIC! I WILL ADD IT NEXT TIME.