Recipe: Appetizing Roast beef with steamed veg and roast potatoes

Roast beef with steamed veg and roast potatoes. Give roasted Mediterranean veg a new lease of life in a speedy one-pot lasagna. Try it: cold roast beef with dill and mustard. Roast vegetable and pork hash cakes are made using leftover pork belly and veg combined with cooked potato, making it the perfect simple supper to follow a blowout lunch.

This classic roast beef recipe can be made with rump roast, round roast, or sirloin roast. Slow-roasting on low heat works magic on tougher cuts of meat and provides a tender roast beef The Best Sides to Serve With Roast Beef. Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich The best beef for pot roast is Beef Chuck Roast. You can cook Roast beef with steamed veg and roast potatoes using 12 ingredients and 17 steps. Here is how you cook that.

Ingredients of Roast beef with steamed veg and roast potatoes

1. It's 1 of joint of beef.
2. It's of Extra beef fat.
3. It's 1 handful of fresh rosemary leaves.
4. It's 1 of large glass of red wine.
5. It's 3 of large potatoes.
6. It's 1 head of broccoli.
7. Prepare 1 bag of green beans.
8. You need 1 tsp. of Cornflour.
9. Prepare 1 of bay leaf.
10. You need 2 cloves of garlic.
11. It's 1 tablespoon of gravy granules.
12. You need of Salt and pepper.

I have had to switch to a pressure cook in an. roast chook with roasted/steamed veg (cabbage, zucchini, carrots, sweet potato, potatoes etx). Chicken and veg soup (I use the chicken carcass for broth because I'm stingy). Bangers and mash with steamed veg. homemade brioche buns and burgers, with cabbage, homemade mayo, onions etc. Leftover Roast Beef Cottage PieMy Gorgeous.

Roast beef with steamed veg and roast potatoes instructions

1. Put the beef in a sealable freezer bag and pour in the wine. Seal and leave overnight (or for a few hours if you want to cook it today).
2. Next day pour the wine and meat juice into a pan, swish the bag out with a little water. This is the beginning of what will in the end be your delicious gravy.....
3. Cut the extra fat, mix.with fresh rosemary, a tsp. of fresh salt and a few generous grinds of black pepper and scrub the joint with your hands all over.
4. Put the meat in a hot oven (200°C) for an hour, then turn down to 120°C and leave for another half hour.
5. During the last half hour get your veg ready - peel and boil potatoes for 20 mins, strain. Cut beans and broccoli into bite size pieces..
6. Put water in the bottom pan and stack the steamers on top. Boil for just 5 minutes then drain the water into the gravy pan.
7. And put that on a moderate heat with the onion, bay leaf and garlic. Once bubbling put heat at minimum.
8. Take the meat out.
9. Put the tasty bits from the tray into the gravy pan.
10. Pour the juices into a bowl.
11. and put the joint in a serving dish. Cover and leave to rest while you see to the trimmings.
12. Carefully spoon the fat from the top of the juices into the beef roasting tin. Spread around, add the boiled potatoes, stir around a bit more, and put in the oven for 10 minutes at 22°.
13. Pour the remaining juices 8nto the gravy.
14. And add the water from the steaming pan too. Bring to boil and add the gravy granules and 1 teaspoon of corn flour diluted in a little bit of red wine.
15. Heat two serving dishes by boiling a kettle and pouring hot water in both. Pour the water down the sink, dry and put veg in one dish.
16. And the potatoes in the other one.
17. Turn off the oven and put veg and potatoes in to keep warm while you carve the beef. Drain the gravy through a seive and pour a little over the meat. Put the rest in a jug. Enjoy with the rest of that bottle of red wine you uncorked hours ago!!!.

This slow cooker pot roast is the perfect combination of succulent beef, root vegetables, and seasonings. The meat is served with the thickened gravy. Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme. Perfectly roasted carrots and parsnips can totally make a Sunday dinner or special occasion.