One Pan Spanish Roast Beef

Perfect for entertaining, this Spanish-style roast beef is cooked with potato, chorizo and cherry truss tomatoes all in the one pan.

The ingredient of One Pan Spanish Roast Beef

• 1 tablespoon smoked paprika
• 1 tablespoon lemon juice
• 2 tablespoons 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
• 1 2 cup massel chicken style liquid stock
• 1 4 cup dry apera sherry
• 250g cherry truss tomatoes cut into small bunches
• 2 tablespoons chopped fresh flat leaf parsley leaves

The Instruction of one pan spanish roast beef

• preheat oven to 200c 180c fan forced
• combine paprika lemon juice and 1 tablespoon of the oil in a small bowl season with salt and pepper using kitchen string tie beef at 4cm intervals
• heat the remaining oil in a 5cm deep 25cm x 35cm flameproof roasting pan over medium high heat add beef cook turning for 10 minutes or until browned on all sides spoon over paprika mixture spreading to coat roast for 45 minutes
• remove from oven arrange sliced vegetables and chorizo standing upright around beef in pan top with garlic pour over stock and sherry roast for 20 minutes add tomatoes roast for a further 25 minutes for medium or until cooked to your liking cover loosely with foil stand for 20 minutes to rest sprinkle with parsley serve

Nutritions of One Pan Spanish Roast Beef

calories: 700 031 calories
calories: 35 grams fat
calories: 13 1 grams saturated fat
calories: 17 grams carbohydrates
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calories: 74 grams protein
calories: 179 milligrams cholesterol
calories: 830 milligrams sodium
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