On my twitter feed I called this dish “Roots and Round” but my husband told me that it the title made the dish not sound appetizing at all. So, I went with a more elegant title. You can call it whatever you like and enjoy this one dish wonder with tons of flavor and little clean up.
1-2 lbs round steak, cut into 4 pieces
2 sweet potatoes, peeled and diced
3 red potatoes, peeled and diced
4 carrots, peeled and cut into long segments
1 onion, thinly sliced
2 cloves garlic
1 tablespooon olive oil
1 tablespoon butter
1 tsp dried parsley
1/2 tsp dried thyme
salt and pepper to taste
Pre-heat oven to 350. Season round steak with salt, pepper and thyme, set aside. In a large pan that can go from stove to oven, heat oil and butter over medium-low heat. Add thinly sliced onion with some salt and pepper and saute until onion is soft and starting to caramelize, about 10 minutes. Add in garlic, saute a minute longer. Turn up heat to medium high and add carrots and potatoes. Stirring often, cook for about 5-10 minutes or until the carrot turn a deep orange color. Push the vegetables around to make room for each piece of steak, cooking about 2 minutes on each side. Cover with vegetables, parsley, salt and pepper and then cover with a lid (at this point I added in a handful of cherry tomatoes for color but that’s optional and does not add much to the dish as far as flavor goes). Bake for 30-40 minutes or until potatoes are tender and meat is cooked through.
Serve meat with potatoes, carrots and a green veggie of choice and enjoy!