Method

Trim roast of excess fat, leaving a layer no thicker than 1/4-inch.Let beef stand for 15 minutes. Preheat oven to 400 degrees. Peel the carrots, potatoes and rutabaga. Cut carrots in half lengthwise, then cut each length in half. Cut potatoes, into quarters lengthwise. Cut rutabaga vertically into long pieces approximately the same as the carrots and potatoes. Salt and pepper the vegetables (salt lightly, pepper generously), and toss to distribute. Salt and pepper the beef lightly, rub half (2 tablespoons) of the rosemary into it, place in a 9 X 13-inch baking pan, fat side up, and roast 30 minutes. Bring roasting pan to the stove top, add the butter and let it melt, then add the carrots, potatoes and rutabaga. Toss them in the butter to coat well, then add oregano, the remaining rosemary and toss again. Distribute vegetables to surround the roast. Return pan to the oven and roast 30 minutes. With a spatula, turn vegetable to bring the un-browned ones to the surface, return the pan to oven and roast 30 minutes or until beef is done to preference using the following guide: Very rare: 15 to 17 minutes per pound Medium rare: 18 to 20 minutes per pound Well done: 22 to 28 minutes per pound When desired doneness is reached, remove from oven and cover to allow roast to rest 15 to 20 minutes. This will give the juices time to redistribute in beef.

Notes: We always make twice as many vegetables as we need, just so we can turn then into a fabulous hash. Saute 1 large onion, chopped, in skillet, chop roasted vegetables and add. Stir until all is heated through.

Number of Servings: 8 to 10 servings

Submitted by: Lilykyte ( See all of Lilykyte Recipes )

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