Venezuelan Beef Roast with Roasted Vegetables
A hearty and flavorful dish featuring a slow-cooked beef roast served with a variety of roasted vegetables.
Ingredients
- ●1.5 pounds beef roastsuch as a rump roast or top round
- ●2 tablespoons olive oil
- ●2 cloves garlic
- ●1 medium onion
- ●4 medium carrotspeeled and chopped
- ●2 large potatoespeeled and chopped
- ●2 cups tomatoesfresh or canned, diced
- ●1/4 cup nutty breadcrumbs
- ●1 tablespoon venezuelan seasoning
Instructions
- 1
Preheat the oven to 325°F (160°C).
- 2
Season the beef roast with salt and pepper, and rub with olive oil.
- 3
Heat a large Dutch oven over medium-high heat, and sear the beef roast until browned on all sides.
- 4
Remove the beef from the pot, and set it aside to rest.
- 5
Add the garlic, onion, carrots, and potatoes to the pot, and cook until the vegetables are slightly tender.
- 6
Add the tomatoes, nutty breadcrumbs, and venezuelan seasoning to the pot, and stir to combine.
- 7
Return the beef roast to the pot, and transfer it to the preheated oven.
- 8
Bake the beef roast for 2-3 hours, or until it reaches an internal temperature of 160°F (71°C).
- 9
Remove the beef from the oven, and let it rest for 10-15 minutes before slicing and serving.