Old Fashion Roast & Veggies

Ingredients:

• Roast

  • 2.5 lb Sirloin Tip Roast (Rump will work as well but will not be as tender)

  • Salt & pepper

  • 1 tbs finely chopped rosemary

• Gravy

  • 3 tbs butter

  • 3 tbs flour

  • 1 tsp onion powder

  • 2 cups beef stock

  • 1 tbs Worcestershire sauce

  • Salt and pepper

• Roasted Carrots

  • 1 pound carrots, trimmed and sliced into large chunks

  • 5 shallots, peeled and trimmed and quartered

  • 6 garlic cloves, quartered

  • 3 tbs neutral oil

  • 1 tbs dried thyme

  • 2 sprigs fresh rosemary

  • Salt and pepper

• Green Beans:

  • 1 pound green beans

  • ¼ cup olive oil

  • 2 tbs apple cider vinegar

  • 1 tbs Dijon mustard

  • Zest and juice of 1 lemon

  • Salt and pepper

Directions:

• Roast

  • Preheat oven to 400°.

  • Coat the beef well with the oil. Sprinkle the salt, pepper and rosemary evenly all over.

  • Heat a cast iron skillet or oven-proof skillet on the stove top over medium high heat. Sear the beef on all sides. Transfer the beef in the pan to the oven and roast the beef 10 minutes per pound, 120-125° (you don't want to go any further or it will be tough).

• Roasted Carrots:

  • Add carrots, shallots, garlic, olive oil, thyme, rosemary, salt and pepper to a large mixing bowl. Toss everything together until evenly coated with oil.

  • Spread into a single layer on the baking sheet. Bake in oven for 20-25 minutes, tossing occasionally to ensure even cooking. Remove when soft and caramelized.  

• Green Beans:

  • Trim stems of beans and toss in a pot of salted, boiling water for 3-4 minutes. Drain in a colander and rinse in cold water.

  • For the vinaigrette, add the olive oil, apple cider vinegar, Dijon, lemon zest, lemon juice, salt and pepper to a jar. Put on jar lid and shake to combine. Shake excess water off beans and add to bowl with vinaigrette.

• Gravy:

  • After the roast is done, transfer to a plate and cover to rest.

  • In the cast iron pan, add the butter. Once it is melted, sprinkle the flour whisking for 1-2 minutes to combine. Stir in the onion powder. Continue whisking as you pour in beef stock and Worcestershire sauce. Season with salt and pepper. Bring to a boil, then reduce to simmer. Cook for 3-5 minutes, whisking occasionally until desired thickness is achieved. Taste test and adjust seasoning if needed.

• Carving Roast:

  • When carving the roast, slice thinly (1/4 in slices) against the grain.

Notes:

• Servings = 4

• Original Recipes:

  • Roasted Carrots - https://www.thehomechannel.co.za/roasted-carrots-shallots-and-garlic/ 

  • Roast with Gravy - https://www.thehomechannel.co.za/roaster-sirloin-tip-with-gravy/ 

  • Green beans - https://www.thehomechannel.co.za/green-beans-in-vinaigrette/  

  • Roast Alternative - https://culinaryginger.com/roast-beef-dinner-sunday-roast/