Dutch Oven Boneless Rib Roast And Vegetables Recipes

DUTCH OVEN BONELESS RIB ROAST AND VEGETABLES

Steps:

• Preheat oven to 300 degrees
• Place roast on a shallow baking sheet and sprinkle salt, pepper, and Worcestershire sauce, and set aside while you prepare the vegetables.
• In a large bowl toss the potatoes, carrots, garlic, and yam with the balsamic vinegar and 1 tablespoon of olive oil and set aside.
• Heat 1 tablespoon of olive oil in a 5-quart oval dutch oven. Transfer roast to 5 Quart Dutch Oven and brown roast on all sides, ending with the fat side facing up.
• When browned add the beef broth, onions, potatoes, yams, garlic, and carrots.
• Place in preheated oven and roast uncovered for about 3 hours. Use an instant-read thermometer to check for doneness. Cook additional time based on how you prefer your roast.
• Let sit for 10 minutes before slicing into this tasty roast beast!

CROSS RIB POT ROAST & VEGGIES

Steps:

• Make small cuts in the roast and insert the slivers of garlic.
• Rub the meat with salt and pepper.
• In a Dutch oven over high heat sear the roast on all sides browning well about 7 minutes.
• Add onions, carrots, celery, thyme, bay leaf, and stock.
• Cover tightly, lower heat and simmer for about 1 1/2 hrs, Turn the beef occasionally.
• Stir in the tomatoes, parsley, oregano, and basil.
• Simmer for about an hour or until the beef is tender, discard bay leaf.
• Slice and serve with veggies and sauce.

RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE

Steps:

• Combine rosemary, garlic, dry mustard, salt, and pepper.
• Rub 1/2 of the mixture evenly over surface of beef roast.
• Add oil to the remaining herb mixture.
• Toss with the vegetables to coat evenly.
• Place roast, fat side up, on rack in shallow roasting pan.
• Insert meat thermometer in center of thickest part of roast.
• Arrange coated vegetables around roast.
• Do not add water and do not cover.
• Roast at 350° to desired degree of doneness (325°in convection oven).
• Cook vegetables 1 to 1 1/2 hours or until tender.
• (For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
• Meanwhile prepare sauce.
• Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
• Stir in brown gravy and currant jelly.
• Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
• Note:.
• This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.