Name: Mustard-crusted roast beef
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6
Ingredients: 2 large beetroot, trimmed, unpeeled; 600 gram pumpkin, unpeeled, cut into 6 wedges; 2 large brown onions, cut into wedges; 1/4 cup vegetable or olive oil; 1/4 cup soft fresh breadcrumbs; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup seeded mustard; 2 tablespoon grated parmesan; 2 clove garlic, crushed; 1 kilogram whole roast beef, virginia cut; 140 gram baby spinach leaves

Ingredients

2 large beetroot, trimmed, unpeeled

600 gram pumpkin, unpeeled, cut into 6 wedges

2 large brown onions, cut into wedges

1/4 cup vegetable or olive oil

1/4 cup soft fresh breadcrumbs

1/4 cup finely chopped flat-leaf parsley

1/4 cup seeded mustard

2 tablespoon grated parmesan

2 clove garlic, crushed

1 kilogram whole roast beef, virginia cut

140 gram baby spinach leaves

Method

1.Preheat oven to 200°C (180°C fan-forced). Wrap beetroot in foil. Place in a large roasting pan. Bake for 30 minutes. Remove from oven. Cool slightly. Peel. cut into wedges.

2.Place pumpkin and onion in pan. Arrange beetroot around other vegetables. Drizzle with 2 tablespoons of the oil.

3.Combine breadcrumbs, parsley, mustard, parmesan and garlic in a medium bowl.

4.Heat remaining oil in a large frying pan over moderate heat. Cook and turn beef for 2-3 minutes or until seared (reserve oil in pan). Place beef on vegetables in pan. Add half the reserved oil from pan to mustard mixture; mix well.

5.Spread mustard mixture evenly over top of beef. Drizzle with remaining oil from pan. Bake for 30-35 minutes for medium or until cooked to your liking. Remove beef from oven; transfer to a large heatproof plate. Cover loosely with foil; rest for 5 minutes.

6.Bake vegetables for 10 minutes more or until tender. Remove from oven; stand for 2 minutes. Add spinach to pan; season with salt. Slice beef. Serve with vegetables.

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