Photo of Roast beef and vegetables by WW

Roast beef and vegetables

9
9
7
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
Fancy leek and zucchini dress up basic beef in this fuss-free dish. Serve with steamed greens for colour and crunch.

Ingredients

Baby potato

500 g, (chat), quartered

Trimmed beef topside roast

600 g, (thick end of beef eye fillet)

Ground cumin

1 tsp

Zucchini

2 medium, cut intp 2cm slices

Leek(s)

1 whole, cut into 2cm slices, washed, drained

Olive oil

1 tbs

Beef stock

1 cup(s), (250ml)

Cornflour

1 tbs

Horseradish sauce

1 tbs

Red capsicum

1 medium, cut into 3cm pieces

Extra light sour cream

¼ cup(s), (60g)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Steam potatoes for 8 minutes.
  2. Lightly spray a non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 5 minutes or until browned. Sprinkle with cumin, then transfer to a flameproof baking dish.
  3. Toss steamed potatoes, capsicum, zucchini, leek and olive oil in a bowl, then place around beef. Cook for 30 minutes, then remove beef and veg from dish. Cover with foil. Rest beef for 10 minutes before thinly slicing.
  4. Add stock to baking dish over low heat and gently heat while stirring. Combine cornflour and ¼ cup (60ml) water in a jug. Add to stock and cook for 1–2 minutes or until gravy boils and thickens. Combine horseradish and sour cream. Serve roast beef and vegetables with gravy and horseradish.

Notes

SERVING SUGGESTION: Enjoy with steamed green beans on the side.TURN LEFTOVERS INTO: Beef & roasted vegetable fajita: Spread 40g multigrain flour tortilla with 1 tbs tomato salsa. Top with ½ cup mixed salad leaves, ½ cup leftover roast vegetables and 80g leftover roast beef. Top with 1 tbs mashed avocado and 1 tsp extra-light sour cream.