Herb-Crusted Ribeye Roast With Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring a tender herb-crusted ribeye roast paired with perfectly roasted carrots, celery, and potatoes. This dish is ideal for a satisfying and comforting evening meal.

Ingredients

• 500 g Carrot
• 100 g Celery Stalk
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 500 g X 2 Organically Grown Potato Combo
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 290ml Lea And Perrins Worcestershire Sauce
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 100 g Zoff Garlic Powder
• 70 g Namakwali Pahadi Garlic Seasoning Flavoured Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Finely chop 2 carrots and 2 celery stalks; place them in a greased roasting pan along with 1 chopped onion and 1 chopped green pepper.
3. 3. In a bowl, combine 4 cups of water, 1 tablespoon of soy sauce, 2 teaspoons of garlic powder, 3 teaspoons of black pepper, 1 tablespoon of garlic seasoning salt, and 1 tablespoon of Worcestershire sauce. Pour this mixture over the vegetables in the roasting pan.
4. 4. Instead of a ribeye roast, use the remaining 8 halved potatoes and arrange them on top of the vegetables.
5. 5. Cut the remaining 8 carrots into chunks and arrange them around the potatoes.
6. 6. Bake the vegetables uncovered for 1 hour and 45 minutes to 2 hours and 15 minutes, or until the potatoes are tender. Baste the vegetables with pan juices every 30 minutes.
7. 7. Once cooked, remove the vegetables from the oven and let them rest for 10-15 minutes before serving.
8. 8. Remove the roasted carrots and potatoes from the pan and keep them warm. Skim the fat from the pan drippings and strain the liquid, discarding the cooked vegetables.
9. 9. Serve the roasted carrots, potatoes, and the strained pan juices as a flavorful gravy.