Roast Beef 101 with Winter Vegetables Recipe

Name: Roast Beef 101 with Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound rutabaga, peeled and cut into 1-inch pieces; 1/2 pound carrots, cut into 1-inch pieces; 3 garlic cloves, crushed; 2 tablespoons extra-virgin olive oil; Salt; Pepper; One 2 1/4-pound beef tri-tip or coulotte roast; 2 tablespoons unsalted butter; 1 shallot, thinly sliced; 1 cup dry red wine; 1 teaspoon cornstarch mixed with 1 tablespoon water

Servings: persons

1 1/2 pound rutabaga, peeled and cut into 1-inch pieces
1/2 pound carrots, cut into 1-inch pieces
3 garlic cloves, crushed
2 tablespoons extra-virgin olive oil
Salt
Pepper
One 2 1/4-pound beef tri-tip or coulotte roast
2 tablespoons unsalted butter
1 shallot, thinly sliced
1 cup dry red wine
1 teaspoon cornstarch mixed with 1 tablespoon water

1
Preheat the oven to 425.
2
On a large rimmed baking sheet, toss the rutabaga with the carrots, garlic and olive oil.
3
Season with salt and pepper.
4
Roast the vegetables for 35 minutes, until tender and browned in spots.
5
Transfer to a platter; keep warm.
6
Meanwhile, season the roast with salt and pepper.
7
In a large cast-iron skillet, melt the butter over moderately high heat.
8
Add the roast and brown it all over, about 6 minutes.
9
Roast the meat in the oven for 20 to 25 minutes, until an instant-read thermometer inserted in the thickest part registers 120.
10
Transfer the roast to a carving board; let rest for 10 minutes.
11
Pour off all but 2 tablespoons of fat from the skillet.
12
Add the sliced shallot and cook over moderate heat until browned.
13
Add the red wine, bring to a boil and simmer until reduced by half.
14
Return the sauce to a boil and whisk in the cornstarch slurry.
15
Cook over moderately high heat until thickened.
16
Season with salt and pepper.
17
Thinly slice the roast across the grain and serve with the red wine sauce and roasted vegetables.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pound rutabaga, peeled and cut into 1-inch pieces, 1/2 pound carrots, cut into 1-inch pieces, 3 garlic cloves, crushed, 2 tablespoons extra-virgin olive oil, and more.

Yes, Roast Beef 101 with Winter Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Beef 101 with Winter Vegetables

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