Beef Roast with Vegetable Ragu
Prep Time
Serves
Cooking Mode
2 ½ to 3 lb cross-rib roast
2 tbsp canola oil, divided
1 tbsp paprika
1 tsp salt
2 cloves garlic, finely chopped
2 onions, cut in large chunks
3 carrots, cut in large chunks
3 red peppers, cut in large chunks
1 ½ cups jarred tomato sauce
2 tbsp finely chopped fresh parsley
2 ½ to 3 lb cross-rib roast
2 tbsp canola oil, divided
1 tbsp paprika
1 tsp salt
2 cloves garlic, finely chopped
2 onions, cut in large chunks
3 carrots, cut in large chunks
3 red peppers, cut in large chunks
1 ½ cups jarred tomato sauce
2 tbsp finely chopped fresh parsley
Directions
1Preheat oven to 450ºF (230ºC). Rub roast with half the oil. Season with paprika, salt and garlic. Place in roasting pan. Add onions, carrots and peppers to pan and drizzle with remaining oil. Mix to coat veggies with oil and spread them around roast. Roast 15 min. Reduce heat to 375ºF (190ºC). Roast another 60 to 90 min., or until meat thermometer inserted in centre registers 145°F (63ºC) for medium-rare. Remove from oven. Transfer roast to cutting board, cover loosely with foil and rest 15 min. Transfer vegetables to bowl.
2Place roasting pan on stove top over medium heat. Stir in tomato sauce and bring to a boil. Reduce heat to low. Simmer 5 min. Add roasted vegetables back into pan. Stir in parsley.
3Thinly slice roast and serve with vegetable ragu.
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Personal Note
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