Tomato crusted beef roast with mushrooms and root vegetables.

Posted by on 11/02/2013

This recipe came about when I was testing my new range, a convection oven with a ceramic glass cooktop. I love it so far, though I will have to replace my canner and some other equipment if I wish to keep doing so – can’t use one of the large aluminum water canners on it as it is both to large for the burners, and lacks the flat bottom necessary to transfer heat well. Sucks because the canner was a recent acquisition, but it does give me the chance to look into getting a pressure canner. Anyway, this recipe didn’t involve the stovetop at all, as it was all done in the oven at 350f (325f with convection). I had a large roast in the fridge thawed and ready to go, as well as some leftover spaghetti sauce that I wanted to use up. Seemed like a good opportunity to experiment!

image

To make the coating I took my meat sauce, added in rice flour, mustard powder, salt, and sriracha.

image



The mixture was coated over the entire roast. I put it in an oiled roasting pan on a bed of onions. This gets put in the oven right away, as you are going to want it to cook for about 2 hours to get to at least 140f.

image

Crispy and delicious, the sauce should have kept the inside of your roast moist.

image

For the vegetables: peel potatoes, carrots, rutabaga, onion, and garlic. Chop them all into 1inch pieces and toss with olive oil, salt, pepper, dried basil and oregano.I added chilli powder for a bit of a kick. Lid goes on the casserole dish and it goes in the oven with the beef. Let it steam away covered until the beef is done.

image



This is what mine looked like when done. You can keep them uncovered, they will end up drier and crisper but shoukd still be delicious.

image

To finish things off, I made a roasted mushroom dish. Quartered brown mushrooms with onion, olive oil, and curry powder. Roasted curry mushrooms? Yes please! These went into the oven at the halfway point.

image

When the roast is done I let it have five minutes of rest, then sliced and served on a bed of roast veg. Mushrooms go on top, with some chopped parsley to liven things up. This was a relatively simple meal to make, however it was also delicious and a great way to use some leftover sauce! With most of the time involved happening in the oven, I was able to enjoy my day instead of standing over a pan. I was quite happy with how this turned out and plan on trying other versions of it in the future.

Until next time,
Sean



Leave a Reply

Your email address will not be published. Required fields are marked *

*