Herbed Beef and Root Vegetable Roast

Ingredients

• 1.5 lbs beef chuck, cubed
• 3 medium potatoes, peeled and julienned
• 4 medium carrots, peeled and julienned
• 1 large onion, julienned
• 2 sprigs of fresh rosemary, chopped

Instructions

Step 1: Preheat the Oven and Prepare the Vegetables

Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the julienned potatoes, carrots, and onion. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat.

Step 2: Season the Beef

In a separate bowl, combine the cubed beef, chopped rosemary, salt, and pepper. Toss to coat.

Step 3: Sear the Beef

Heat a cast iron skillet over medium-high heat. Add the beef and sear for 2-3 minutes per side, or until browned. Remove the beef from the skillet and set aside.

Step 4: Roast the Vegetables

Transfer the vegetable mixture to a roasting pan and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.

Step 5: Finish with the Beef

Add the seared beef to the roasting pan with the vegetables and continue to roast for an additional 10-15 minutes, or until the beef is cooked to your desired level of doneness.

Step 6: Serve and Garnish

Remove the roasting pan from the oven and let it cool for a few minutes. Serve the beef and vegetables hot, garnished with additional rosemary if desired.