Recipes

Smoked Roast Beef with Baked Carrots

7-ingredient juicy roast made easy with Mesquite Smoked EVOO and IGP Sicilia Olive Oil! No long marinatures needed for flavorful meat and delicious roasted...

Mesquite Smoked Infused Extra Virgin Olive Oil

Extra Virgin Olive Oil IGP Sicilia - Delicate

Ingredients

Serves: 4

1.8 pounds bonded roast beef
1 ½ tablespoons Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil + a little
Salt to taste.
1.4 pounds scraped carrots
3 tablespoons Vignoli Sicilian Organic Extra Virgin Olive Oils
3 poached garlic cloves
Freshly ground black pepper to taste

800 grams tied roast beef
1 ½ tablespoons Vignoli Mesquite Smoked Infused Extra Virgin Olive Oil + a little
Salt to taste.
650 grams scraped carrots
3 tablespoons Vignoli Sicilian Organic Extra Virgin Olive Oils
3 poached garlic cloves
Freshly ground black pepper to taste

Directions

Let meat come to room temperature.
Coat meat with Vignoli Mesquite Smoked Infused EVOO and sear in a pan.
Season with salt and bake at 320°F for 45 minutes.
Toss carrots with Vignoli Sicilian Organic EVOO, salt, and garlic. Bake at 428°F for 20 minutes.
Serve sliced meat drizzled with Mesquite Smoked Infused EVOO and roasted carrots.

Let meat come to room temperature.
Coat meat with Vignoli Mesquite Smoked Infused EVOO and sear in a pan.
Season with salt and bake at 160°C for 45 minutes.
Toss carrots with Vignoli Sicilian Organic EVOO, salt, and garlic. Bake at 428°F for 20 minutes.
Serve sliced meat drizzled with Mesquite Smoked Infused EVOO and roasted carrots.