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Oven Roast Beef and Vegetables with Buttermilk Biscuits

Oven Roast Beef and Vegetables with Buttermilk Biscuits

Easy oven roasted beef and vegetables with flaky buttermilk biscuits.

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Serves 4

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Oven Roast Beef and Vegetables
2 pounds bone-in beef roast (uncooked weight)
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon olive oil
4 stalks celery
4 carrots
4 ounces onion
4 ounces jicama
2 ounces turnip

Buttermilk Biscuits

2 cups flour
2 teaspoons baking powder
1/2 cup butter
3/4 cup buttermilk

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  1. Preheat oven to 275 degrees. Bring roast to room temperature.
  2. Rub pepper and garlic salt into beef on both sides. Pour olive oil into roasting pan.
  3. Put roast beef into roasting pan and cover.
  4. Bake on center rack of oven for 1 hour.
  5. Scrub vegetables and cut into chunks. Place in roasting pan with meat and increase temperature to 325 degrees. Bake for another 45 minutes. (Small amounts of water can be added during baking if necessary to keep vegetables tender.)
  6. Mix flour and baking powder together. With a fork or pastry blender, cut butter into flour and baking powder until pebbly.
  7. Add milk and mix to form a soft dough.
  8. On a floured surface, press dough out flat to about 1 inch thickness.
  9. Cut into circles with a biscuit cutter and place on a baking sheet.
  10. Remove roast and vegetables from oven and increase temperature to 425 degrees.
  11. Place biscuits in hot oven and bake for about 15 minutes or until golden brown.
  12. Serve with sliced roast beef and vegetables.
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Nutritional information for Oven Roast Beef and Vegetables with Buttermilk Biscuits

Calories: 864.5
Calories from Fat: 480.5

% Daily Value*
Total Fat 53g 82%
Saturated Fat 27g 135%
Cholesterol 150.5mg 50%
Sodium 1108.5mg 46%
Total Carbohydrates 64.5g 21%
Dietary Fiber 6.5g 26%
Sugars 8g ~
Protein 31.5g 63%
Vitamin A 165% Iron 35%
Vitamin C 27% Calcium 27%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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