Roast Beef with Root Veggie Gravy

By kimberlylennon

Ingredients

• Prep Time:25 minInactive Prep Time:0 minCook Time:45 minLevel:
• Recipe courtesy Juan Carlos Cruz
• EasyServes:
• 6 servingsIngredients
• 2 tablespoons cracked black pepper
• 2 teaspoons salt
• 10 cloves garlic, crushed
• 1 (3-pound) sirloin tip roast, trimmed
• 2 teaspoons minced fresh thyme leaves
• Dash nutmeg
• 2 cups peeled and diced sweet potatoes
• 1 cup sliced parsnips
• 1 cup diced onion
• 1 cup sliced carrots
• 4 cups beef stock, preferably low-sodium

Details

Adapted from foodnetwork.com

Preparation

Step 1

In a small bowl, mash the pepper, salt, and garlic together to form a paste. Spread the paste all over the
roast. Sprinkle roast with thyme and nutmeg. Spread vegetables over the bottom of a roasting pan, and pour

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2Roast Beef with Root Veggie Gravy
Recipe courtesy Juan Carlos Cruz
beef stock over. Put the roast on a wire rack and place over vegetables in roasting pan. Roast for 15 minutes,
reduce the oven temperature to 325 degrees F, and continue cooking until roast reaches an internal temperature
of 130 degrees F. Remove the roast to a platter, tent with foil, and let rest for at least 10 minutes.

Meanwhile, make the gravy: transfer the root vegetables to a colander with a bowl set underneath and let stock
drain. Transfer stock to a blender and add root vegetables, a little at time, to the blender and puree with
juices. Continue adding root vegetables and puree until the gravy has reached the consistency you desire.
Slice meat and arrange on a serving platter. Plate meat, pour some gravy on top, and serve