One-pan Spanish roast beef

Name: One-pan Spanish roast beef
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Ingredients: 1 tbsp smoked paprika; 1 tbsp lemon juice; 2 tbsp extra virgin olive oil; 2.3kg beef rump roast; 2 yellow capsicums, cut into 4cm pieces; 2 red capsicums, cut into 4cm pieces; 2 zucchini, diagonally sliced into 5mm-thick pieces; 2 red onions, cut into 5mm-thick slices; 400g sebago potatoes, sliced into 5mm-thick pieces; 2 chorizo sausages, diagonally sliced into 5mm-thick pieces; 1 garlic bulb, halved crossways; 1/2 cup Massel chicken style liquid stock; 1/4 cup dry apera (sherry); 250g cherry truss tomatoes, cut into small bunches; 2 tbsp chopped fresh flat-leaf parsley leaves

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Prep Time: 30 minutes

Cook Time: 100 minutes

Total: 130 minutes

Servings: 8

Cost: $7.63 /serving

Author : Claire Brookman

one pan spanish roast

Instructions

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Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Combine paprika, lemon juice and 1 tablespoon of the oil in a small bowl. Season with salt and pepper. Using kitchen string, tie beef at 4cm intervals.

Step 3

Heat the remaining oil in a 5cm-deep, 25cm x 35cm flameproof roasting pan over medium-high heat. Add beef. Cook, turning, for 10 minutes or until browned on all sides. Spoon over paprika mixture, spreading to coat. Roast for 45 minutes.

Step 4

Remove from oven. Arrange sliced vegetables and chorizo, standing upright, around beef in pan. Top with garlic. Pour over stock and sherry. Roast for 20 minutes. Add tomatoes. Roast for a further 25 minutes, for medium, or until cooked to your liking. Cover loosely with foil. Stand for 20 minutes to rest. Sprinkle with parsley. Serve.

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