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
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

Top rump roasted with carrots, onion and potatoes over stock and red wine, which becomes the pan sauce.

1 h 26 min start to finish
Serves 4–6
Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1

Combi Crisp Sear/Sauté Beef Main

By Lovely Eduardo for SharkNinja Singapore.

Set your Combi

SwitchBoth sides

Combi Crisp180°C355°F65minsteams 6 min first
Sear/Sauté2minlevel 3, door open

Start to finish1 h 26 min15 min prep + 1 h 11 min cooking

ShelfLevel 1 (roast and vegetables on the crisper plate over the Combi pan)

Water in the pan750 ml3¼ cups beef stock plus 200 ml¾ cup + 2 tbsp red wine in the Combi pan

You'll need

750 ml3¼ cups beef stock
200 ml¾ cup + 2 tbsp 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
1.4–2.3 kg3–5 lb top rump roast
2 tbsp cornflour
60 ml¼ cup water

Method

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°C355°F, . Unit steams first. Start checking roast temperature with remaining.
Our tip Push a probe into the thickest part of the beef. Lift it out at about 52°C125°F for medium-rare or 57°C135°F for medium; it climbs a few degrees as it rests.
Rest roast .
Our tip Cover it loosely with foil. Rump is lean, so carve thin slices across the grain (the lines running through the meat), and pour the board juices into the sauce.
Mix cornflour and water; whisk into pan. Select SEAR/SAUTÉ level 3 with door open and boil about until thickened. Serve sauce with roast and vegetables.
Our tip Take out the crisper plate and the herb stalks first. Cornflour sinks to the bottom of its water within a minute, so stir it again just before you pour it in.