INGREDIENTS
1 Roast Beef
Celery
Carrots
Garlic Cloves
Lipton Onion Soup mis
Bay Leaves
Thyme
Worcestershire Sauce
Oil
Salt & pepper
Beef Broth
Red Wine Vinegar
Tomato paste
DIRECTIONS:
1 Roast beef (let Roast sit out 1 hour to bring to room temperature)
In the bottom of the Roasting Pan Add….
3 Celery chopped.
5 Carrot chopped.
5 Garlic Cloves chopped.
1 pkg Lipton Onion soup mix, with 6 Cups Hot Water
2-3 Bay leaves
2 Tsp Thyme
2 Tbsp. Worcestershire Sauce
Stir the above together.
Preheat Oven to 400
On the Stove Heat a frying Pan with oil, Salt & Pepper and Brown on medium high heat the outside or the Roast on all Sides
Place Roast on a rack in the Roasting pan, with Vegetables / Broth in the bottom.
Back to the frying pan and cook off the bottom bits with 1/2 Cup Red Wine on medium heat to a simmer @ 3-5 minutes.
Then add 1 small can (156ml) Tomato Paste and 1/4 Cup Apple Cider Vinegar, heat to simmer then pour over the Roast.
Cook 400 degrees for 30 minutes (uncovered)
Reduce Heat to 300 degrees, turn Roast over and (Covered with the lid) for 1 hour
take out and turn Roast over, continue to bake 300 degrees, for 1 hour
After that Uncover the Roast and continue to Bake @ 300 degrees for 30 minutes
Remove Roast from Roasting pan and set aside on a plate to rest.
Use a strainer to remove the veggies, (Carrots & Celery) from the Roasting pan, in a bowl and set aside.
See Roast Beef Gravy to make with the broth of the Roast Beef.
Serve with Yorkshire pudding, Stuffed Potatoes. and Veggies.
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