Roasted Beef Top Round with Market Vegetables & Rosemary

Roasted Beef Top Round with Market Vegetables & Rosemary
Serves 6-8

This week the Franklin Farmer’s Market is full of the freshest Spring vegetables! I saw carrots, English peas, tons of kale of all varieties, new onions both white & red, little potatoes, new garlic, so many delicious vegetables! For this simple yet flavorful recipe, I am using a beautiful beef top round from Bear Creek Farm and little potatoes, garlic and onions from Evans Produce and carrots and herbs from Rose Creek Farms. A little horseradish stirred in the cooking juices would be a great way to add even more flavor and is perfect with the roast beef.

A perfectly marbled roast from Bear Creek Farm!

For the beef-

1 4-5lb top round beef roast
1 tbl kosher salt
fresh ground black pepper
3-4 cloves of garlic, sliced
fresh rosemary
2 tbls olive oil

For the vegetables-

1 bunch of spring carrots, washed, unpeeled (you might need to cut some larger ones in half)
3 lbs golden potatoes, cut in half
1 bunch spring onions, cut in half
1 head of new garlic, top cut off
1 tbl olive oil
2 tsp kosher salt
fresh ground black pepper










Heat the oven to 350F. Cover the bottom of a roasting pan with one sheet of parchment paper. Lay the top round on the paper in the roasting pan fat side up, and season both sides with salt and pepper. Lay the rosemary and thyme sprigs and the sliced garlic on top and drizzle over the olive oil. Take another sheet of parchment paper and cover the beef roast and kind of tuck it around the edges like a little package.

Place the beef in the oven and roast for 40-45 minutes, or until the internal temperature reaches 135F for medium rare to medium

While the beef is roasting toss the vegetables with the olive oil, salt, and pepper and roast on a baking sheet pan for about 20-25 minutes or until the veggies take on some color and become tender. When the roast is ready, remove the parchment paper and let the roast for 10 minutes before carving. Remove everything to a large serving platter and carefully pour the roasting juices that have collected in the bottom of the pan over the beef and vegetables, and squeeze the head of garlic over the vegetables and lightly toss. Carve thin slices of the beef and share the vegetables.


Chef Michael R Martin
South Fork Catering, Co

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