Servings: 4 Servings
Calories: 600kcal
Equipment
- oven
- Large Roasting Pan
- Stove
- large pot
- Measuring cups and spoons
- Basting Brush
- Cutting Board
- Grater
- knife
- Tongs
- Mixing Bowls
- Rubber Spatula or Wooden Spoon
- Aluminum foil (optional)
- Instant-Read Meat Thermometer
- Platter
- Oven Mitts
Ingredients
- 1 kg beef rump roast
- 1/2 tbsp lemon juice
- 1 zucchini perfectly sliced
- 1 tbsp olive oil extra virgin
- 1-2 head of garlics halved crossways
- 1/4 cup chicken stock fresh
- 1 spanish chorizo sausage diagonally cut into slices
- 1 red capsicum cut into square pieces
- 1 yellow capsicum cut into square pieces
- 125 g cherry tomatoes cut into halves
- 200 g potatoes perfectly sliced
- 2 tbsp sherry wine
- 1/2 tbsp smoked paprika powder
- 1 red onion thinly sliced
- 2 tbsp flat-leaf parsley leaves fresh and chopped
Instructions
- Marinate Beef: Rub the beef rump roast with lemon juice, ensuring it is evenly coated. Let it marinate for about 15-20 minutes.
- Preheat Oven: Preheat your oven to 180°C (356°F).
- Prepare Vegetables: In a large mixing bowl, combine the perfectly sliced zucchini, cherry tomatoes, red and yellow capsicum, and perfectly sliced potatoes.
- Add Olive Oil and Seasoning: Drizzle extra virgin olive oil over the vegetables and toss them to coat. Season with salt and pepper to taste.
- Prepare Chorizo and Garlic: In the same bowl, add the diagonally sliced Spanish chorizo sausage and halved garlic heads. Toss to combine.
- Arrange Vegetables: Arrange the mixed vegetables, chorizo, and garlic in a roasting pan.
- Place Marinated Beef on Top: Place the marinated beef rump roast on top of the arranged vegetables in the roasting pan.
- Add Chicken Stock and Sherry Wine: Pour fresh chicken stock and sherry wine over the beef and vegetables in the roasting pan.
- Season: Sprinkle smoked paprika powder over the entire dish for a flavorful Spanish touch.
- Roast: Roast the beef and vegetables in the preheated oven for approximately 1 to 1h 10 minutes or until the beef reaches your desired level of doneness. Baste the beef with the cooking juices occasionally.
- Check Vegetables: Check the vegetables for tenderness and adjust the cooking time if needed.
- Rest and Garnish: Once done, remove the beef from the oven, cover it loosely with foil, and let it rest for about 10 minutes. Slice the beef against the grain.
- Serve: Arrange the sliced beef on a serving platter alongside the roasted vegetables. Garnish with thinly sliced red onion and freshly chopped flat-leaf parsley. Serve the Beef Chuck Roast Spanish-style, savoring the rich flavors of perfectly cooked beef and the aromatic roasted vegetables with a hint of smoky paprika.
Notes
• For a richer flavor, try adding beef broth or red wine to the pot when cooking.
• To make the dish more flavorful, add a bay leaf or two to the pot when cooking.
• If you don’t have a large oven-safe pot or Dutch oven, you can also cook the beef chuck roast in a slow cooker. Just follow the same directions, but cook on low for 4-5 hours or until the beef chuck roast is fork-tender.
• For a thicker sauce, try adding a few tablespoons of tomato paste to the pot when cooking.
• To make the dish spicier, add some diced chipotle peppers to the pot when cooking.
• To make the dish more aromatic, add some chopped fresh herbs such as rosemary or thyme to the pot when cooking.
Nutrition
Calories: 600kcal
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