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Perfect Roast Beef With Vegetables

Created by Bergy on April 18, 2013

1 (3 pound) beef roast (1.5 k, top side, quality roast, top sirloin, standing rib or other oven roast)
3 medium onions, peeled, quartered
3 medium carrots, cut into 3 inch pieces
3 medium parsnips, peeled, cut into 3 inch pieces
3 stalks celery, cut into 3 inch pieces

Step 1: Pre-heat oven to 475f
Step 2: Prepare all your vegetables including the rosemary and garlic and place them in the bottom of a large roaster, sprinkle with 2 tablespoons of oil
Step 3: Season your roast with salt and pepper and rub 1 tablespoon of oil all over it, place it on top of the vegetables
Step 4: Place into the pre-heated oven and immediately turn the temperature down to 400
Step 5: Roast for 1 hour, turning the vegetables once or twice
Step 6: Check the internal temperature it should be very near 160 for medium rare.
Step 7: Remove the roast and tent it with foil for 15 minutes to allow the juices to settle.
Step 8: Keep the vegetables warm, make your Yorkshire pudding (if you are doing it).
Step 9: Slice the roast into very thin slices to enjoy lovely tender beef