Name: One-pot herb and garlic-crusted beef with rosemary vegetables
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 60g butter; 54.60 gm olive oil; 70g mustard; 46.80 gm Dijon mustard; 11.80 gm hot English mustard (optional); 40.00 ml thyme leaves; 62.50 ml flat-leaf parsley, chopped; 40.00 ml rosemary, chopped; 3 garlic cloves, crushed; 1kg Beef Blade Roast; 500g kent pumpkin, chopped; 500g baby white potatoes, halved; 2 red onions, cut into wedges; 1 bunch baby carrots, trimmed; 40.00 ml rosemary leaves, extra; Baby rocket leaves, to serve

One-pot herb and garlic-crusted beef with rosemary vegetables

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Try this flavorful herb and mustard crusted roast beef for a simple yet delicious meal.

Ingredients:

60g butter
54.60 gm olive oil
70g mustard
46.80 gm Dijon mustard
11.80 gm hot English mustard (optional)
40.00 ml thyme leaves
62.50 ml flat-leaf parsley, chopped
40.00 ml rosemary, chopped
3 garlic cloves, crushed
1kg Beef Blade Roast
500g kent pumpkin, chopped
500g baby white potatoes, halved
2 red onions, cut into wedges
1 bunch baby carrots, trimmed
40.00 ml rosemary leaves, extra
Baby rocket leaves, to serve

Instructions:

Preheat the oven to 180C. In a small bowl, mix together butter, half of the oil, both mustards, thyme, parsley, chopped rosemary, and garlic. Season with salt and pepper. Spoon the mustard herb mixture over the beef, pressing down to coat evenly.
In a large baking dish, combine pumpkin, potato, onion, and carrot. Drizzle with remaining oil, sprinkle with extra rosemary, and season. Arrange the beef on top of the vegetables. Bake until cooked to your desired doneness: 50 minutes for rare, 1 hour for medium, or 1 hour and 10 minutes for well done.
Wrap the beef loosely in foil and let it rest for 15 minutes. Then, slice the beef and serve with the roasted rosemary vegetables and rocket.

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