FIREMAN BOB'S RIB EYE BEEF ROAST WITH ROASTED.....

Fireman Bob's Rib Eye Beef Roast with Roasted..... image

Provided by Bob Cooney

Categories Beef

Time 4h20m

Number Of Ingredients 12

4 lb rib eye beef roast
3 beef bullion cubes
3 Tbsp extra virgin olive oil
3 c beef stock
8 clove garlic - chopped fine
6 small leeks
6 small turnips, peeled and halved
6 small parsnips, peeled and halved
6 small potatoes, peeled and halved
6 large shallots, peeled and halved
1 bunch celery - cut into 2" pieces
4 Tbsp fennel seeds

Steps:

1. Pre-heat Oven to 195 degrees Create a " paste " with the 3 beef cubes and the oil. Rub this into the beef. Heat Large Iron skillet, place the beef roast fat side down. Once the fat has rendered and turned golden brown, turn to sear all sides.
2. Remove the beef from the skillet and place in a Dutch Oven, Return the skillet (with the beef fat) to the heat. Add the leeks to the skillet and cook until golden brown, remove and add to the Dutch Oven.
3. Repeat this for the parsnips, turnips, garlic and fennel. Add the shallots to the Dutch Oven. Place the celery on top of the beef. Add beef broth to Dutch Oven. Drizzle the fat from the skillet over the roast and vegetables, and cover the Dutch Oven and place in the Oven.
4. Cook for 4 hours at 195 degrees. Let the roast and vegetables rest for 10 minutes. Bring the juices to a boil for 2 minutes. Reduce the juices to thicken and pour over the roast and vegetables. Enjoy !