Roast Beef

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2 lbs Eye Round Roast

4 large carrots, cut in half

4 medium red potatoes, cut into 4 pieces

3 large white onions, skin removed and cut into 4 pieces

2 cups Brussels Sprouts

Handful of fresh sage leaves

3 garlic cloves, crushed

Sea salt and black pepper

Extra virgin olive oil

Preheat oven to 400 F.

Combine three tablespoons of oil, 4 sage leaves (chopped), and crushed garlic. Rub all over the roast. Season with sea salt and black pepper. Set aside for 15 minutes in room temperature. In a large deep sided skillet on medium high heat, add two tablespoons of oil. When hot, sear roast on all sides until brown and crispy (about 2 to 3 minutes on each side).

In a large roasting pan, drizzle enough olive oil to coat the bottom. Add all the vegetables and Round Roast. Season with sea salt and black pepper. Scatter sage leaves all over the top and drizzle extra oil over the top of the vegetables.

Roast uncovered for 1 hour and 10 minutes. Turn meat and vegetables over occasionally. Remove from the oven and let the roast rest for 15 minutes. Slice beef thinly across the grain and drizzle juice from the pan over the meat with roasted vegetables and fresh horseradish.

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