Name: Acuario Restaurant Stamford CTs Roast Beef With Spring Vegetables Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Beef roast; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 4 cloves Garlic cloves, minced; 2 cups Carrots, chopped; 1 cup Asparagus, trimmed; 2 cups Baby potatoes, halved; 2 tbs Fresh thyme; 1 cup Beef broth

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Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

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Cerignola olives marinated in garlic rosemary olive oil

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Preheat the Oven

Rub the beef roast with olive oil, salt, black pepper, and minced garlic. Let it sit at room temperature for about 30 minutes.

Prepare the Beef

In a large skillet, heat a little olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.

Sear the Beef

In a large bowl, combine the carrots, asparagus, baby potatoes, and fresh thyme. Drizzle with olive oil, and season with salt and pepper to taste.

Prepare the Vegetables

Place the seared beef in a roasting pan and surround it with the prepared vegetables. Pour the beef broth over the vegetables. Roast in the preheated oven for about 1 hour or until the beef reaches your desired doneness.

Roast Everything

Once done, remove the roast from the oven and let it rest for 10-15 minutes before slicing. Serve with the roasted vegetables.

Rest and Serve

Beef roast

Olive oil

Salt

Black pepper

Garlic cloves, minced

Carrots, chopped

Asparagus, trimmed

Baby potatoes, halved

Fresh thyme

Beef broth