Dinner
Beef Roast with Root Vegetables & Red Wine Pan Sauce
Recipe by Ninja Kitchen
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- 750ml beef stock
- 200ml red wine
- 2 sprigs fresh rosemary or thyme
- Sea salt and ground black pepper, as desired
- 2 medium carrots, trimmed, peeled, cut in 4cm pieces
- 1 medium white onion, peeled, cut in quarters
- 3 small or 2 large Russet potatoes, cut in 4cm pieces
- 2 tbsp vegetable oil, divided
- 1.4kg-2.3kg top rump roast, patted dry
- 2 tbsp cornflour
- 60ml water
Utensils
- Medium bowl
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Step 1
Place beef stock, red wine, rosemary or thyme, salt and pepper in the Combi Pan and stir until combined. Then place the Crisper Plate on top of the stock mixture in the pan.
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Step 2
In a large bowl toss vegetables with 1 tablespoon oil, salt and pepper. Rub the remaining oil on the roast and season as desired. Place the roast on top of the tray with vegetables evenly around the roast. Slide into Level 1.
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Step 3
Close door and flip SmartSwitch to COMBI COOKER.
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Step 4
Select COMBI CRISP, set temperature to 180°C and set time to 65 minutes. Press START/STOP to begin cooking (the unit will steam for 6 minutes before crisping).
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Step 5
When 20 minutes remain, using an external thermometer, start checking internal temperature of roast for desired doneness. When cooking is complete, remove the pan from the unit. Then remove the vegetables and rack with the roast. Let the roast rest for 10 minutes.
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Step 6
To prepare red wine pan sauce, combine the cornflour and water then add to the pan and whisk to combine. Slide pan into Level 1 and with the door open, flip the SmartSwitch to AIR FRY/HOB and select SEAR/SAUTÉ, set temperature to 3. Bring mixture to a boil stirring occasionally for 2 minutes, or until desired thickness is achieved. Slice roast and serve with vegetables and pan sauce.
