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Apricot-Teriyaki-Glazed Roast Beef and Vegetables Recipe

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This recipe for Apricot-Teriyaki-Glazed Roast Beef and Vegetables is from Natanya's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 acorn squash, with skin, seeded and cut into 2" chunks
2 large sweet potatoes, with skin, cut into 2" chunks
1 c fresh or frozen cranberries
1 large red onion, cut into chunks

1/4 c olive oil
1/2 tsp fine sea salt

4-5 lb silver tip roast beef or rib eye roast, washed and patted dry

1 (12oz) jar good quality apricot preserves
1/4 c teriyaki sauce
1 Tbs yellow mustard
1/4 tsp ground ginger
Directions:
Directions:
Preheat oven 400º. Place acorn squash and sweet potato chunks into a large roasting pan. Sprinkle on the cranberries and scatter the chunks of red onion. Drizzle the vegetables with olive oil and salt. Place the roast beef on top of the vegetables; do not use a rack.

Mix together apricot preserves, teriyaki, mustard, and ginger. Pour over top of meat, allowing sauce to run down the sides.

Roast, uncovered, for 30 min. Reduce heat to 350º. Bake 1 1/2 - 2 hrs or until desired degree of doneness. Allow meat to stand for 15 min before slicing to allow juices to settle back into the center. Serve with veggies.
Personal Notes:
Personal Notes:
Great for Rosh Hashana!

 

 

 

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