Time: 2.5  – 3 hours

Say “I do” to this recipe – you won’t regret it. It is a very easy way to make a delicious, healthy meal without having a lot of pans to wash afterwards. Huge flavour and aroma from this fantastic dinner! Enjoy with a glass of your favorite red wine!

Music Selection: Aloe Blacc – I Do

Ingredients:

1 rib oven roast (ours had 2 bones in and was about 4 lbs)

1 onion

3 carrots

20 baby potatoes (or 3 potatoes, cut into 1 inch chunks)

3 sprigs rosemary, plus another 1 Tbsp finely chopped rosemary

6 sprigs thyme, plus another 1 Tbsp finely chopped thyme

½ cup butter at room temperature, or softened a little plus

Salt/pepper

1 Tbsp smoked paprika

4 cloves garlic

2 large parsnips

Olive oil

1 cup beef broth

¼ c red wine

2 Tbsp cornstarch

Directions:

Leave meat on countertop for about 2 hours before cooking to bring it to room temperature.

About 3 hours before you want to serve the roast, preheat oven to 460 deg F. Ensure shelf is middle of the oven.

In small bowl, mix half (1/4 cup) of the butter, smoked paprika, chopped thyme, chopped rosemary and plenty of salt (at least 1 – 2 tsp) and pepper (at least 1 tsp). Set aside.

In large cast iron skillet, pour some oil on the bottom of the pan. Cut up the onion into wedges (about 8 wedges) and put in the pan. Peel the carrots and parnsips and cut them in half and then cut them lengthwise (at the thinner end, cut in half and at the wider end cut in quarters). Place in pan.

Add the potatoes to the pan. Salt and pepper the vegetables generously. Add the rosemary, garlic and thyme to vegetables.

Take the beef and coat it evenly with the butter. Place beef (bone side down) on top of the vegetables.

Place in oven and bake for 20 minutes. The roast should be nice and brown! Remove from oven and cut up the remaining butter in chunks and place on top of roast. Salt/pepper the roast a little more. Using a basting brush, take some of the liquid in the pan and brush the tops of the vegetables so they do not dry.

Turn oven down to 250 degrees. Return roast to oven for another 85 – 90 minutes, but basting and checking the temperature every 30 minutes. Ensure you baste the roast, but also the vegetables with the pan juices. When the internal temperature of the roast is 48 degrees, remove it from the oven. Ten the roast in foil and let it sit for a good 30 minutes, it will keep cooking.

Check the vegetables to see if they are cooked enough for your liking. If not, cover it with foil and leave in the oven with temperature on. If they are done, remove from oven and cover with foil to stay warm.

While the roast is resting, mix 2 Tbsp cornstarch with ¼ cup beef broth with a whisk. Mix well.

Just before you are ready to carve the meat, remove the vegetables from the pan, but keep the juices in the pan. Add ¼ cup of red wine and ¾ cup of beef broth to the juices in the pan. Turn heat on stove to medium, when the broth is starting to boil, slowly whisk in the cornstarch slurry and whisk until the gravy is thickened and ready.

Carve the roast and enjoy with the vegetables, horseradish and gravy!