BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 30 2012

Roasted Roast Beef

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1 four pound beef roast
1 large yellow sweet onion
6 baby red potatoes
3 ribs of celery
3 large carrots
2 cloves of garlic, minced

Roast the meat and the veggies in a separate pan.  Drizzle the veggies in olive oil and season with salt and pepper.  Preheat your oven to 400.  Roast until the roast reaches 145 degrees. 

Let the roast rest for 10 minutes, and slice thin.  Serve with horseradish.