Recipe - Italian-Style Roast Beef With Baked Vegetables

1/3 cup Olive oil
One fourth teaspoon Dried oregano
2 Cloves garlic slivered
2 pound Small new potatoes
3 md Onions cut in eights
6 lg Carrots cut lengthwise
4 One half pound Boneless rolled cross rib
Roast
Pepper ground
Parsley chopped
Lemon wedges

1. Preheat oven to 325° F. In a shallow roasting pan about 10 by 15 inches,
mix oil, oregano, and garlic. Peel potatoes completely, if you wish, or
peel a 1inchwide strip around center of each. Add potatoes, onions, and
carrots to oil mixture, stirring to coat well. Move vegetables to both ends
of pan.

2. Place roast, fat side up, in center of pan. Sprinkle with pepper. Roast
uncovered for about 1One half to 2 hours, turning potatoes once, until
vegetables are tender and meat thermometer inserted in center of thickest
part of roast registers 135° F (rare) to 145° F (mediumrare to medium).

3. Slice meat, spoon pan juices over slices, and serve with
parsleysprinkled vegetables and lemon wedges to squeeze over each serving.

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip