Dinner
Beef Roast with Root Vegetables & Pan Gravy
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
This Beef Roast with Root Vegetables & Pan Gravy is an easy and beautiful meal that can be on the table in 45 minutes. So simple, and so delicious!
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
- 4 cups beef stock
- 2 cloves garlic, peeled
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon whole peppercorns
- 3 tablespoons cornstarch, set aside
- 3 tablespoons water, set aside
LEVEL 2 (BOTTOM LAYER OF RACK)
- 2 cups carrots, peeled, trimmed, cut in 2-inch pieces
- 1 medium yellow onion, peeled, cut in quarters
- 3 small russet potatoes, quartered
- 2 tablespoons canola oil, divided
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 lbs bottom round roast or prime rib roast
Utensils
- Large Bowl
- Small Bowl
- Whisk
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Step 1
Place all Level 1 ingredients, except the cornstarch and water in the pot and stir until combined.
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Step 2
In a large bowl, add the carrots, onions, potatoes, 1 tablespoon canola oil, salt, and pepper and toss until evenly combined.
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Step 3
Rub the remaining 1 tablespoon canola oil on the roast then season generously with salt and pepper.
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Step 4
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place in the pot. Place the roast in the center of the rack and surround with vegetables.
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Step 5
Select STEAM & CRISP and set temperature to 365°F, and set time to 30 minutes for medium doneness. Press START/STOP to begin cooking
(PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down). -
Step 6
When cooking is complete, carefully remove the vegetables and then the rack with the roast. Allow the roast to rest for 10 minutes.
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Step 7
In a small bowl, whisk together the cornstarch and water to make a slurry. Add the cornstarch slurry to the pot and stir to combine.
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Step 8
Return to a boil and continue to cook, stirring occasionally, until gravy reaches desired thickness. Strain the gravy and serve warm with the
roast and vegetables.
