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| Rince roast with cold water, place in big bowl. Rub the roast with 1/4 t salt, pepper, crushed garlic, paprika and olive oil. Rub well on all sides. Place in baking dish or roaster on top of whole rosemary sprigs. Pour wine around roast ( not on the roast ). Peel carrots. Cut into 1 1/2" pieces. Wash zucchini and cut off ends. Cut into same sizes as carrots ( sliced or halves ). Peel and split onions in fourths or leave whole if they're small onions. Put all vegetables in the same bowl as the beef was and toss around in the spices that were left from rubbing the roast. Place vegetables around the roast, cover with lid or aluminium foil. Bake in 200 C oven until light pink juice ( not red ) is seen when knife is inserted. The outside of beef should be nicely browned and vegetables soft. Let sit for 20 minutes before slicing Serve with mashed or baked potatoes. |
| 1 roast ( chuck ) 5 carrots 3 large onions or 6 small 2 zucchini 1/4 t salt 1/2 t course black pepper 1 t crushed garlic 1/4 t paprika 1 t chili flakes 1 T olive oil 2 sprigs rosemary 1 C white wine 1/4 t salt |