Name: One-pan Spanish roast beef
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 1
Cuisine: spanish
Ingredients: 10.00 gm smoked paprika; 21.00 gm lemon juice; 36.40 gm extra virgin olive oil; 2.3kg beef rump roast; 2 yellow capsicums, cut into 4cm pieces; 2 red capsicums, cut into 4cm pieces; 2 zucchini, diagonally sliced into 5mm-thick pieces; 2 red onions, cut into 5mm-thick slices; 400g sebago potatoes, sliced into 5mm-thick pieces; 2 chorizo sausages, diagonally sliced into 5mm-thick pieces; 1 garlic bulb, halved crossways; 127.50 gm chicken style liquid stock; 62.50 ml dry apera (sherry); 250g cherry truss tomatoes, cut into small bunches; 40.00 ml chopped fresh flat-leaf parsley leaves

One-pan Spanish roast beef

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Prep Time:
30 minutes

Cook Time:
100 minutes

Total Time:
130 minutes

Spanish-style roast beef with chorizo, potatoes, and cherry tomatoes, all cooked together for easy entertaining.

Ingredients:

10.00 gm smoked paprika
21.00 gm lemon juice
36.40 gm extra virgin olive oil
2.3kg beef rump roast
2 yellow capsicums, cut into 4cm pieces
2 red capsicums, cut into 4cm pieces
2 zucchini, diagonally sliced into 5mm-thick pieces
2 red onions, cut into 5mm-thick slices
400g sebago potatoes, sliced into 5mm-thick pieces
2 chorizo sausages, diagonally sliced into 5mm-thick pieces
1 garlic bulb, halved crossways
127.50 gm chicken style liquid stock
62.50 ml dry apera (sherry)
250g cherry truss tomatoes, cut into small bunches
40.00 ml chopped fresh flat-leaf parsley leaves

Instructions:

Preheat your oven to 200C (180C fan-forced).
In a small bowl, mix paprika, lemon juice, and 1 tablespoon of oil. Season with salt and pepper. Use kitchen string to tie the beef at 4cm intervals.
Heat the remaining oil in a flameproof roasting pan over medium-high heat. Brown the beef on all sides for 10 minutes. Spread the paprika mixture over the beef and roast for 45 minutes in the oven.
Take the pan out of the oven. Place the sliced vegetables and chorizo around the beef, standing them upright. Add garlic on top. Pour the stock and sherry over everything. Roast for 20 minutes. After that, add tomatoes and roast for an additional 25 minutes for medium doneness or to your preference. Loosely cover with foil, let it rest for 20 minutes, then sprinkle with parsley before serving.

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