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Beef roast with glazed vegetables

Delicious Beef Roast with Glazed Vegetables for Comfort Food Nights

Try this beef roast with glazed vegetables for an elegant and comforting meal that simplifies cooking with a one-pan approach.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Resting Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 kg Beef Rump Choose grass-fed for richer flavor
  • 2 tbsp Mustard Powder Can substitute with Dijon mustard
  • 1 cup Plain Flour Gluten-free option available
  • 1 tsp Ground Allspice Nutmeg can be used as a substitute
  • 1 tbsp Sea-salt Flakes Fresh ground is preferred
  • 1 tsp Black Pepper Use freshly ground for best taste
For the Vegetables
  • 4 medium Potatoes Yukon Gold or red potatoes
  • 2 medium Carrots Add other root veggies if desired
  • 2 medium Celery
  • 3 medium Eschalots Shallots can be substituted
  • 4 cloves Garlic Use whole cloves for roasting depth
  • 2 tbsp Rosemary Thyme can be used as an alternative
For the Glaze
  • 3 tbsp Extra Virgin Olive Oil Avocado oil can be an alternative
  • 2 tbsp Honey Maple syrup can be used
  • 2 tbsp Apple Cider Vinegar White wine vinegar is a good substitute
For Presentation
  • 1 bunch Watercress Parsley or arugula can be used
  • 1 cup Gravy Homemade or store-bought

Equipment

  • Oven
  • microwave
  • Roasting tray
  • Mixing bowl
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 220°C (240°C for conventional).
  2. Score the beef rump in parallel lines, about 1 cm apart. Mix mustard powder, plain flour, ground allspice, sea salt flakes, and black pepper, and rub it over the beef. Let marinate for 20 minutes.
  3. Halve your potatoes and microwave on high for 10-12 minutes until tender but not fully cooked.
  4. Combine carrots, celery, eschalots, and garlic in a bowl with half of the olive oil, honey, and vinegar. Toss to coat.
  5. Drizzle the remaining olive oil over the marinated beef and place it in a roasting tray. Arrange mixed vegetables around the beef.
  6. Roast the beef for 20 minutes at high temperature, then reduce to 180°C and continue for about 1 hour until cooked to your liking.
  7. Remove from the oven and cover loosely with foil for 20 minutes to rest.
  8. Carve the beef into thick slices and serve alongside the caramelized vegetables, garnished with watercress.

Nutrition

Serving: 100gramsCalories: 250kcalCarbohydrates: 20gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Ensure the beef rests after cooking for tender slices. Marination is crucial for enhanced flavor. Use a meat thermometer for perfect doneness.

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