Parmigiano Reggiano PDO cheese 50 g scaglie Thyme q.b. Extra virgin olive oil q.b. Black pepper q.b. To prepare the roast beef with sweet and sour vegetables, first finely chop the sage ...

Classic pot roast features buttery, fork-tender beef simmered with sweet and savory vegetables and aromatic herbs. It makes an easy dinner, served family-style with the delicious broth drizzled ...

Place beef on other side of baking sheet; roast until meat thermometer inserted into thickest part registers 125°F for medium-rare, 50–55 min. Let rest 10 min.

This roast beef has a perfectly seasoned crust and is ... While roast is resting, heat vegetable oil in a large cast-iron skillet over high until just smoking. Working in 2 batches, add scallions ...

(Baste the roast a couple times while cooking and keep an eye on the vegetables. If they begin to burn, you can cover the pan with a foil tent.) When the beef is cooked, remove it from the oven ...

"Roast beef is generally a top round or eye round ... keep it in the oven until it’s reached 135–145 degrees in the center. As for vegetables and starch, you can’t go wrong with fresh ...