Roast beef dinner (Sunday roast

• Gluten free

• Meat

  • 2 lb Beef roast * see note

• Produce

  • 6 Carrots, medium
  • 1 Olive oil2 tomatoes
  • 2 Onions, medium wedges
  • 1 1/3 tbsp Rosemary, Fresh
  • 6 Yellow or gold potatoes, wedges

• Canned Goods

  • 1 cup Beef broth

• Baking & Spices

  • 2 tbsp Corn starch
  • 1 Salt and pepper

Found on culinaryginger.com

Description

Directions

• Preheat oven to 400 degrees F.
• Coat the beef well with salt, pepper and tablespoon rosemary.
• On the stove top over medium high heat, sear the beef on all sides in the roasting pan.
• Roast the beef 15 minutes per pound for rare and 20 per pound for medium.** see note
• Approximately 30-35 minutes before the beef is ready, prepare the the vegetables.
• Add the potatoes to a mixing bowl.
• Drizzle with olive oil, teaspoon rosemary, salt and pepper and coat well. Set aside.
• Drizzle the carrots with olive oil, salt and pepper.
• Remove the roasting pan from the oven and arrange the potatoes, carrots and onions in the bottom around the beef.
• Return the pan to the oven and roast for another 30-35 minutes until the meat is cooked and the vegetables are tender.
• When the beef is done, remove from the roasting pan onto a platter and cover with foil and allow to rest.
• Remove the vegetables from the roasting pan, cover with foil.
• This is a good time to make the Yorkshire pudding (recipe).
• Heat the roasting pan over medium heat. Add the chopped tomatoes.
• Cook until softened add beef broth.
• In a mixing bowl, mix the cornstarch with beef broth.
• Stir cornstarch mixture into beef broth and simmer until thickened.