A hearty meat and potatoes dinner plus a rich-tasting gravy, made all in one dish. For extra-rich gravy flavour, choose a tomato sauce with red wine flavouring. Use unpeeled mini-potatoes to save time chopping larger spuds. For a lighter taste, use half chicken stock, half beef stock.
2 tbsp vegetable oil
1.3 kg beef sirloin roast, cut in half
2 tbsp all-purpose flour
1 tsp paprika
3/4 cup tomato sauce
2 1/2 cups low-sodium beef broth
2 handfuls mini potatoes, (about 625 g)
3 large carrots, peeled and coarsely chopped
2 small onions, peeled and quartered
1 bay leaf
Preheat oven to 325°F (160°C). In a deep 12 in (30 cm) diameter ovenproof frying pan, heat oil on the stovetop on medium. Add beef roast and brown on all sides. Mix together flour and paprika; sprinkle onto all sides of meat and continue browning.
Push meat to one side of pan to make room for other ingredients. Add tomato sauce to pan and cook, stirring, until sauce thickens into a paste, about 3 minutes. Gradually add broth and stir into tomato paste until smooth.
Move meat back to centre of pan. Baste with broth mixture.
Add potatoes, carrots, onions and bay leaf. Cover with lid and bring to simmer. Transfer to oven and bake on middle rack 1-2 hours (the longer you cook, the more tender the roast will be).
Remove roast to board and slice thinly across grain. If desired, thicken gravy by briefly simmering on stove. Serve roast with vegetables, spooning gravy overtop.
Makes 4-6 servings.
In a serving: 479 calories, 44.5 g protein, 20.8 g fat, 26.5 g carbohydrates, 3.5 g dietary fibre, 5.6 mg iron, 9.5 mg zinc
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