Australian Beef Roast Recipe
Ingredients
| Parsnips - 4 medium sized, pared and cut lengthwise | ||
| Onions | 4 Medium, peeled | |
| Potatoes | 4 | |
| Carrots | 4 | |
| Acorn squash | 1 | |
| Boneless Beer Rump - 6 pounds | ||
| Unseasoned Instant Meat Tenderizer - 1 or 2 teaspoons | ||
| Vegetable oil | 2 Tablespoon | |
| All purpose flour | 4 Tablespoon | |
Directions
MAKING
1) Into a large saucepan, par boil the parsnips, onion, potatoes, carrots and acorn squash together in salted boiling water for 1minutes
2) Drain, reserving 3 cups
3) Sprinkle instant meat tenderizer onto the meat and keep aside for 30 minutes
4) Into a shallow roasting pan, place the beef and arrange the vegetables around
5)Using a brush, lightly coat the meat with vegetable oil
6) Roast the beef for 1 hour at 325 F
7) Baste the meat and vegetables timely with the pan juice
SERVING
8) Onto a platter, serve the meat with the vegetables arranged on the side
1) Into a large saucepan, par boil the parsnips, onion, potatoes, carrots and acorn squash together in salted boiling water for 1minutes
2) Drain, reserving 3 cups
3) Sprinkle instant meat tenderizer onto the meat and keep aside for 30 minutes
4) Into a shallow roasting pan, place the beef and arrange the vegetables around
5)Using a brush, lightly coat the meat with vegetable oil
6) Roast the beef for 1 hour at 325 F
7) Baste the meat and vegetables timely with the pan juice
SERVING
8) Onto a platter, serve the meat with the vegetables arranged on the side
Chef
