Roast Rosemary and Garlic-Infused Beef with Celeriac and Crispy Roasties Potatoes

Mmmmmmmmmmmmmmmmmmmmmmmmmmm!!
(serves 4)

For the Beef:
2&1/2 lbs. beef roast
1 sprig fresh rosemary
3 cloves of garlic, peeled and cut into quarters with sharp tips*

For the Veggies:
1 Celeriac, peeled and cut into 1" pieces
Red potatoes (2-3 per person depending on size), washed and cut into 1" pieces
2 cloves garlic, peeled
2 sprigs fresh rosemary, cut in half
2 T. EVOO
Sea salt and freshly ground pepper

Preheat oven to 400. using a sharp knife, make 1" deep incisions all over the surface of the beef, and then into each incision insert the garlic cloves and rosemary leave. Season with S&P. Place the chopped celeriac and potatoes in a bowl along with 2 cloves of garlic, fresh rosemary and oil. Season with S&P; toss to coat. Place the roast in the center of a rimmed* baking sheet and arrange the veggies around the beef. Roast for 45 mins. in the preheated oven. Removing from the oven a couple of times just to toss the veggies and baste the beef. Once the beef is cooked to your desired temp., remove from the oven and use foil to tent it to keep it warm and to let it rest for at least 10 mins. before you slice and serve. Pour any juices into a gravy boat to place on the table.

"Thankfulness is the soil in which joy thrives."

Have FUN today!!!

Love,

MM