Dinner
Beef Roast with Root Vegetables and Red Wine Pan Sauce
Recipe by Avery Lowe
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Step-by-step instruction without your screen going to sleep
- 1 3/4 cups beef stock
- 1/2 cup red wine
- 2 sprigs fresh rosemary or thyme
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 medium carrots, trimmed, peeled, cut in 1 1/2-inch pieces
- 1 medium yellow or white onion, peeled, cut in quarters
- 3 small or 2 large russet potatoes, cut in 1 1/2-inch pieces
- 2 tablespoons canola oil, divided
- 2 tablespoons cornstarch
- 1/4 cup water
- 3–5 pound top round roast, patted dry
Utensils
- Large Bowl
- Instant-Read Thermometer
- Whisk
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Step 1
Place beef stock, red wine, rosemary or thyme, 1 teaspoon salt, and 2 teaspoons pepper in the Combi Cooker Pan and stir until combined. Then place the Crisper Tray on top of the stock mixture in the pan.
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Step 2
In large bowl toss vegetables with 1 tablespoon oil, salt and pepper. Rub the remaining oil on the roast and season as desired. Place the roast on top of the tray with vegetables evenly around the roast. Slide into Level 1.
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Step 3
Close door and flip SmartSwitch™ to COMBI COOKER.
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Step 4
Select COMBI CRISP, set temperature to 360F and set time to 65 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 6 minutes before crisping).
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Step 5
At around 45 minutes, using an external thermometer, start checking internal temperature of roast for desired doneness. When cooking is complete, remove the pan from the unit. Then remove the vegetables and rack with the roast. Let the roast rest for 10 minutes.
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Step 6
To prepare red wine pan sauce, combine the cornstarch and water then add to the pan and whisk to combine. Slide pan into Level 1 and with the door open, flip the SmartSwitch™ to AIR FRY/ STOVE TOP and select SEAR/SAUTE, set temperature to 3. Bring mixture to a boil stirring occasionally for 2 minutes, or until desired thickness is achieved. Slice roast and serve with vegetables and pan sauce.
