| abstract | - Roast Beef with Vegetables 3 to 5 lb. chuck roast 2 . butter, melted Garlic to taste, minced, divided 3 onions, halved 6 to 8 red skinned potatoes, halved or quartered 10 carrots, halved Fresh basil to taste Sear both sides of roast in butter with a sprinkle of garlic. Place roast in large roasting pan. Place onions, cut side down on roast. Place potatoes and carrots around the roast. Pour water into the pan until it just comes below the top of the meat. Sprinkle vegetables with additional garlic and basil. Bake covered at 350 for one hour to 1 1/2 hours. Reduce heat to 350 and cook another 3 to 4 hours. Makes 4 to 6 servings. When this comes out of the oven, it's ready to melt in your mouth. Source: T. Riffle, Columbus, OH
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