Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Olive oil

  2. 1/4 teaspoon 1 1/3ml Dried oregano

  3. 2 Garlic - slivered

  4. 2 lbs 908g / 32oz Small new potatoes

  5. 3 lbs 1362g / 48oz Onions - cut in eights (medium)

  6. 6 lbs 2724g / 96oz Carrots - cut lengthwise (large)

  7. 4 1/2 lbs 2043g / 72oz Boneless rolled cross rib Roast Pepper - ground Parsley - chopped Lemon wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Preheat oven to 325F. In a shallow roasting pan about 10 by 15 inches, mix oil, oregano, and garlic. Peel potatoes completely, if you wish, or peel a 1-inch-wide strip around center of each. Add potatoes, onions, and carrots to oil mixture, stirring to coat well. Move vegetables to both ends of pan.

  2. Place roast, fat side up, in center of pan. Sprinkle with pepper. Roast uncovered for about 1-1/2 to 2 hours, turning potatoes once, until vegetables are tender and meat thermometer inserted in center of thickest part of roast registers 135ø F (rare) to 145ø F (medium-rare to medium).

  3. Slice meat, spoon pan juices over slices, and serve with parsley-sprinkled vegetables and lemon wedges to squeeze over each serving.


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