BONNIE'S ROASTED BEEF WITH VEGETABLES

Steps:

• 1. You will be making this dish in a Dutch oven with a tight fitting lid. Preheat the oven to 400 degrees. Middle rack. Cook the roast for one hour, then turn it over and cook one more hour or until fork tender. If your oven runs hot, you may need to decrease the temp if you need to cook it longer to be tender. Also, you may need to make adjustments to the time. if the meat is not 1 1/2 inches thick, it will not require the full cooking time.
• 2. Choose a well-marbled chuck roast 1 1/2 inches thick. Rinse and pat it dry with paper towels so the rub sticks.
• 3. Wash and prepare vegetables and PAT DRY. Use large carrots and cut them into chunks. Choose medium sized red potatoes with part of the skin removed. Slice the large onion into wedges. Add the smashed garlic cloves.
• 4. Drizzle all with olive oil, about 2 tablespoons. Add the liquid now. Sprinkle lightly seasoned salt and pepper to taste over the vegetables.
• 5. Combine the allspice with salt and pepper. Coat all sides of the meat and rub it in with your fingers.
• 6. Lay the roast on top of the vegetables. Sprinkle the parsley over all. Cover with the lid. Cook in a 400 degree oven one hour, TURNING THE MEAT one time for one more hour. Check the roast the first time you make it to make sure your oven isn't running too hot.
• 7. To serve, slice the meat across the grain. Put the onions on top of the meat on a plate. Arrange the vegetables around the slices of meat. You can make gravy from the pan juices if you like, or serve it without. Enjoy! PLEASE NOTE: I FORGOT TO TAKE THE MAIN PIC! I WILL ADD IT NEXT TIME.