Balsamic roast beef with tomatoes
Trimmed beef topside roast
60 ml, (1/4 cup)
1½ cup(s), (375ml)
340 g, (400g peeled), chopped
Orange sweet potato (kumara)
260 g, or Kumara, (300g peeled), chopped
2 g, (2 sprigs)
3 medium, chopped
375 g, truss
¼ cup(s), (60ml)
2 x 3 second spray(s)
- Preheat oven to 160°C or 140°C fan-forced. Lightly spray a large flameproof casserole dish with oil and heat over medium-high heat. Add beef and cook for 5 minutes each side or until browned. Transfer to a plate.
- Respray dish with oil. Add herb and flour and cook for 1 minute. Add vinegar, beef stock and ½ cup (125ml) water and bring to the boil. Return beef to dish, cover and bake in oven for 2 hours, turning occasionally.
- Meanwhile, cook potatoes in a large saucepan for 20 minutes. Drain and set aside. Line a baking tray with baking paper. Place zucchini and tomatoes on tray. Lightly spray with oil, season with salt and freshly ground black pepper and bake for last 25 minutes of beef cooking time.
- Remove beef from dish and cover to keep warm. Place dish over high heat and bring to the boil. Boil for 5–10 minutes or until sauce thickens. Place potatoes in a large bowl. Season with salt and freshly ground black pepper, then add milk and mash until smooth. Thinly slice beef and serve with mash and vegetables drizzled with sauce.