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Ingredientes
- 3 lb large boiling potatoes - (abt 6 to 8)
- 6 x carrots cut thirds crosswise
- 1 x boneless beef rump roast - (3 to 3 1/2 lbs) tied, room temperature
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x yellow onion sliced
- 1 pkt red or possibly white pearl onions - (10 ounce) blanched in boiling
- Â Â water 2 min and peeled
- 2 x heads elephant garlic or possibly regular garlic seperated into
- Â Â cloves (unpeeled)
- 3 Tbsp. vegetable oil
- 3 c. beef broth
- 3Â 1/2 Tbsp. all-purpose flour
- 1/4 c. water
- 2 tsp balsamic or possibly other red-wine vinegar
Direcciones
- Peel potatoes and in a saucepan combine with salted water to cover. Bring water to a boil and simmer potatoes, covered, 10 min. Add in carrots and simmer, covered 5 min. Drain vegetables and let cold. Quarter potatoes.
- Preheat oven to 450 degrees.
- Pat rump roast dry and season with salt and pepper. Put meat in a roasting pon, fat-side up, and scatter sliced onion around it. In another roasting pan toss pearl onions, garlic, carrots and potatoes with oil and season with salt and pepper. Roast vegetables in upper third of oven, stirring once, 20 min.
- Put meat in lower third of oven and roast meat and vegetables, stirring vegetables once, 20 min. Reduce temperature to 300 degrees and roast meat and vegetables till a meat thermometer registers 130 degrees for medium-rare meat and vegetables are golden brown, about 20 to 25 min. Transfer meat and vegetables to a platter and keep hot, covered loosley with foil.
- Make gravy: Add in broth to to meat-roasting pan and deglaze pan over high heat, scraping up browned bits. In a small bowl, whisk together flour and water and add in to simmering broth in a stream, whisking. Add in vinegar and simmer, whisking, 3 min. Strain gravy through a fine sieve and reserve 1 c. for making deviled Beef Miroton (the recipe for that is included in this collection).
- Serve roast, sliced thin, with gravy, reserving narrower half of roast, unsliced, for making deviled Beef Miroton.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 98 | 26% |
| Total Fat 11.14g | 14% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 661mg | 28% |
| Potassium 1480mg | 42% |
| Total Carbs 60.5g | 16% |
| Dietary Fiber 8.5g | 28% |
| Sugars 7.32g | 5% |
| Protein 8.96g | 14% |
