Beef Roast with Root Vegetables & Red Wine Pan Sauce

Name: Beef Roast with Root Vegetables & Red Wine Pan Sauce
Prep time: 15 min
Cook time: 1 h 11 min
Total time: 1 h 26 min
Yield: 4–6
Cuisine: Western
Ingredients: 750ml beef stock; 200ml red wine; 2 rosemary or thyme sprigs; Salt and pepper; 2 medium carrots cut in 4cm pieces; 1 brown onion quartered; 3 small or 2 large russet potatoes cut in 4cm pieces; 2 tbsp vegetable oil, divided; 1.4–2.3kg top rump roast; 2 tbsp cornflour; 60ml water; Ninja Combi SFP701SM

Servings

4–6

Prep Time

15 minutes

Cook Time

1 hours 11 minutes

Cuisine

Western

Ingredients

750ml beef stock
200ml red wine
2 rosemary or thyme sprigs
Salt and pepper
2 medium carrots cut in 4cm pieces
1 brown onion quartered
3 small or 2 large russet potatoes cut in 4cm pieces
2 tbsp vegetable oil, divided
1.4–2.3kg top rump roast
2 tbsp cornflour
60ml water
Ninja Combi SFP701SM

Directions

Combine stock, wine, herbs and seasoning in Combi Pan; place Crisper Plate on top.
Toss vegetables with 1 tbsp oil and seasoning. Rub roast with remaining oil and season. Place roast with vegetables on tray; slide into Level 1.
Select COMBI CRISP, 180°C, 65 min. Unit steams 6 min first. Start checking roast temperature with 20 min remaining.
Rest roast 10 min.
Mix cornflour and water; whisk into pan. Select SEAR/SAUTÉ level 3 with door open and boil about 2 min until thickened. Serve sauce with roast and vegetables.