Garlic Beef & Spring Vegetables
Ingredients
5-6 lbs. beef rump roast
16 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
4 carrots, peeled and cut into matchstick pieces
4 russet potatoes, peeled and cut into small chunks
4 large tomatoes, cut into quarters
1 large sweet onion, sliced into rings and separated
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
2 teaspoons freshly ground black pepper
1 teaspoon salt
2 cups hot water
Directions
Cut very thin pockets all over the roast and insert the garlic slices into each pocket. Heat the oil in a large stockpot or skillet and brown the roast in the oil for 2-3 minutes, turning to brown evenly. Add the carrots, potatoes, tomatoes and onion and stir to mix the vegetables around the roast. Sprinkle the oregano, parsley, rosemary, pepper and salt over the roast and vegetables and pour the water over all. Cover tightly and simmer for 11/2 to 2 hours, or until the meat is very tender and the vegetables are cooked through. To serve, slice the roast and serve with equal portions of the vegetables.
Serves 4-6.
Special notes
Copyright 2010, Pascoe Publishing, Inc.
