Roast beef with potatoes and sweet potatoes (carne al horno)

Ingredients for 4 portions

• 1.2 kgRump steak, tri-tip or rump, in one piece
• 4 clovesGarlic, finely chopped
• 3 tbspParsley, chopped
• 2 tbspRapeseed oil, for the beef
• to tasteSalt
• to tasteBlack pepper
• 1 kgPotato
• 500 gSweet potato
• 2Yellow onions, in wedges
• 1Bell pepper, red, in strips
• 2 tbspRapeseed oil, for the vegetables
• ≈ 150 mlWater

Method

1. Heat the oven to 200 °C. Mix the garlic, parsley and oil with salt and pepper and rub it all over the beef. Place it in the middle of a large roasting tin, fat side up.
2. Peel the potatoes and sweet potatoes and cut them into large chunks. Cut the onions into wedges and the pepper into strips.
3. Arrange the vegetables around the beef, drizzle them with the oil, season with salt and pour the water into the bottom of the tin.
4. Roast for 30 minutes.
5. Turn the beef and vegetables and roast for another 25–30 minutes, until the beef is cooked to your liking and the potatoes are golden and tender.
6. Lift out the beef, cover it with foil and leave to rest for 10 minutes. Leave the vegetables in the oven to finish browning.
7. Slice the beef thinly against the grain and serve with the potatoes, sweet potatoes and juices from the tin.

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