Roast Beef over Roasted Vegetables
Ingredients
- Ingredients
- 1 ½ kilograms Roast beef
- 1 Leek
- 2 carrots
- 4 sprigs Celery
- 2 Parsnips
- 4 onions
- 2 garlic cloves
- 500 milliliters Beef broth
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 2 Tbsps parsley (chopped)
Preparation steps
Rinse the leek, trim, cut in half lengthwise and then cut into 5 cm (approximately 2-inch) long strips.
Peel the carrots and parsnips, quarter lengthwise and then cut into 5 cm (approximately 2-inch) long strips.
Rinse the celery, trim and cut into 5 cm (approximately 2-inch) long pieces.
Peel the onions and garlic. Quarter the onions.
Truss the beef with butcher's twine and season with salt and pepper. Heat the oil in a large roasting pan and sear the meat on all sides. Remove from the pan.
Add the vegetables and garlic and sauté until softened slightly. Deglaze with the broth, scraping up the browned bits. Arrange the meat over the vegetables.
Roast in a preheated oven at 140°C (approximately 275°F) for around 45 minutes, basting occasionally.
Sprinkle with parsley to serve.