Beef roast with vegetables and gravy.
Easy,  Entrées,  Our Favorites,  Recipes

Beef Chuck Eye Steaks Roasted with Root Veggies and Red Wine

This is the last meal I made before we had people come in to start remodeling our kitchen. I’m posting it waaaay late but backdating it so it shows up on the right day 🙂

Beef roast with vegetables and gravy.

I got some gorgeous beef chuck eye steaks at the farmers market, and I bought some beautiful root veggies and brussels sprouts to go with them. I patted the steaks dry and dipped them in flour, shaking off the excess. I seasoned them up with salt and pepper and lightly browned them on both sides in a roasting pan in a few tablespoons of olive oil on the stovetop. I then threw in a few chopped cloves of garlic until it was really fragrant and added some beautiful multi-colored carrots (even purple!), golden beets, brussels sprouts, shallots and sweet potatoes. I cut everything into big chunks, leaving the carrots whole since they were pretty small.

I poured in about a cup of red wine and 1/2 cup of water, seasoned with salt and pepper and put everything into a 350°F oven for an hour. The end result was a super tender steak with perfectly roasted vegetables and a nicely reduced red wine sauce to go on top. This was simple and delicious and I can’t wait to do it again!

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

10 Comments

  • Velva

    You took an inexpensive cut of meat and you made it so fork tender-really nice. I love the addition red wine.

    I hope your kitchen remodleing has gone well.

  • Ashley

    Thanks! The remodeling is going to be happening for a few weeks still I think. I’m going nuts not being able to use my kitchen! I’m planning to post a link soon with photos that I’m updating as things change…right now it’s a big mess with one row of cabinets 🙂

    The beef really did work out well. The farmer that sold it to me told me not to sear it – it needs to be cooked low and slow. He said he prefers it over some more expensive cuts of beef because it has a ton of flavor if you cook it right. I was definitely happy with how it turned out!

  • cookbookapprentice

    This looks absolutely delicious. I just finished dinner and dessert and while I’m full, your post makes me wish I could start all over again!

  • Luigi

    The cheap cuts, cooked low an slow are more of a match for the expensive stuff. That looks so impressive, I love the way the veg are prepared.

  • Rebecca

    Random question… and I’m hoping you can help me out! How did do your settings so that people can’t click on your pictures to make them bigger? I’ve tried to do that on my blog for so long and I can’t figure it out! Please help a fellow food-blogger out! Thanx! thymeforwine(at)gmail(dot)com

  • feastonthecheap

    This. Looks. Awesome. I’m definitely making this post-Xmas. I LOVE root veggies during the winter – we actually just whipped up a Winter Beef Stew with Turnips & Carrots, but this looks like another worthy addition to our arsenal.

    If you’re interested in our stew recipe, check it out! http://feastonthecheap.wordpress.com/2009/12/09/winter-beef-stew-with-mushrooms-and-turnips/

Leave a Reply

Your email address will not be published. Required fields are marked *