Beef rump roast with root vegetables

Ingredients

• 1200 g beef bottom round (rump roast)
• 500 g fresh sand-grown carrots
• 400 g fresh parsnips
• 300 g fresh purple-top turnips
• 3 pieces yellow storage onions
• 6 cloves purple garlic cloves
• 250 ml no-salt-added rich beef broth
• 2 tbsp high-oleic sunflower oil
• 40 g pasteurized unsalted butter (82% butterfat)
• 4 sprigs fresh thyme sprigs
• 2 sprigs fresh rosemary sprigs
• 2 leaves dried bay leaves
• 2 tsp fine sea salt
• 1 tsp cracked black peppercorns

Method

1. Remove the beef from the refrigerator at least one hour before cooking to bring it to room temperature, which prevents thermal shock during cooking.
2. Preheat the oven to 200°C on convection.
3. Peel the carrots, parsnips, and turnips, then cut them into equal-sized bias slices. Peel the onions and cut into thick wedges. Lightly crush the garlic cloves, leaving their skins on.
4. In a large roasting pan, arrange the root vegetables, onion wedges, and crushed garlic cloves. Drizzle with half of the oil, add the rosemary sprigs, half of the thyme, and the bay leaves, then toss with your hands to coat everything well.
5. Heat the remaining oil in a large, heavy-bottomed skillet over high heat. Meanwhile, season the entire surface of the roast evenly with fine salt and cracked black pepper, rubbing it into the meat.
6. Place the beef in the smoking skillet and sear each side for two to three minutes, until a deep golden-brown, caramelized crust forms.
7. Place the seared roast in the center of the roasting pan, directly on the bed of vegetables. Distribute the butter, cut into small pieces, over the top of the meat along with the remaining thyme.
8. Deglaze the still-hot searing skillet with the beef broth, scraping the bottom with a wooden spatula to loosen all the caramelized bits, then pour this steaming liquid into the bottom of the pan around the vegetables.
9. Place in the middle of the oven and immediately lower the temperature to 180°C. Roast for forty to forty-five minutes, basting the roast and vegetables with the pan juices every fifteen minutes.
10. Check the doneness using a probe thermometer inserted into the center of the roast: remove the meat as soon as it reaches 52°C for medium-rare, or 56°C for medium.
11. Transfer the roast to a warm cutting board, tent loosely with a sheet of parchment paper to retain the heat, and let it rest for fifteen minutes so the juices redistribute evenly throughout the fibers.
12. While the meat rests, return the vegetables to the oven at 200°C for about ten minutes to perfect their caramelization and reduce the juices if necessary.
13. Thinly slice the beef against the grain. Pour any juices that accumulated on the cutting board directly back into the roasting pan to enrich the sauce.
14. Arrange the beef slices on a warm serving platter, surround them with the tender root vegetables, and generously spoon the skimmed pan juices over everything.

Nutrition

Per serving

Energy

457 kcal

Protein

43.68 g

Carbohydrate

20.13 g

Fat

22.42 g

Fibre

6.79 g

Calcium

56.08 mg

Iron

1.3 mg

Magnesium

30.39 mg