Roast Beef with Vegetables
- 1 ⅕ kilograms Roast beef (Shoulder)
- 2 Red paprika
- 1 yellow paprika
- 1 green paprika
- 400 milliliters Vegetable broth
- 2 onions
- 2 garlic
- juice of lemons
- 4 tablespoons Ajvar (from a jar)
- 1 tablespoon honey
- 1 tablespoon sharp Mustard
- 2 tablespoons vegetable oil
- 2 tablespoons thyme
- freshly ground peppers
Rinse meat, pat dry, season with salt and pepper and sear in hot oil on all sides.
Mix half of the thyme with ajvar, honey and mustard and spread it on the roast. Pour in broth and simmer in a preheated oven at 180°C (approximately 350°F) for about 2 hours.
Rinse paprika peppers, cut in half, remove seeds and coarsely chop. Peel onions and cut into strips. Peel garlic cloves and cut into thin slices.
After 1 hour of cooking has gone by, add vegetables to pan and season with salt and pepper.
When roast is almost done, season pan juices with salt, lemon juice and pepper. Let roast rest briefly before slicing and arranging on plates with vegetables. Sprinkle with remaining thyme and serve.