Blade Roast Beef With Root Vegetables

• 2 tbsp butter, melted
• 3 tbsp olive oil
• 1 lb turnips, peeled and cut into wedges
• 8 oz baby carrots, trimmed
• 6 None shallots, peeled
• 2 None leeks, trimmed and sliced
• 4 lb top blade beef roast
• 1 tsp finely chopped fresh rosemary leaves
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup chicken stock

1. Preheat oven to 350u0b0F.
2. In a large bowl, combine butter, 2 tbsp olive oil, turnips, carrots and shallots. Season and toss to combine. Transfer to a roasting pan and roast for 15 mins, stirring occasionally. Remove from oven and stir in leeks.
3. Brush remaining olive oil over beef then coat in rosemary and spices. Arrange beef in center of roasting pan and add chicken broth to pan. Roast for 45 mins, basting occasionally with pan juices, or until vegetables are tender and a thermometer inserted into meat reads 145u0b0F for medium-rare, or until cooked to your liking. Transfer to a serving platter, cover with foil and let rest for 10 mins. Slice.

butter, olive oil, baby carrots, shallots, leeks, beef roast, rosemary, garlic, onion, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/31301 (may not work)