Rolled Roast in Bed Of Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roll roast
- salt and pepper
- Paprika powder
- 8 medium potato (s)
- 4 carrot (s)
- 2 onion (s), red
- 1 can beans, mixed
- Garlic oil, plenty
- thyme
Print Recipe
Pin Recipe Instructions
- Season the roll roast with salt, pepper and paprika. Place on a well-oiled drip pan and cook in a hot oven at 170 ° C for about 1 hour. Brush with oil over and over again.
- Peel, wash and quarter the potatoes. Peel the carrots and cut into slices.
- Clean the onions and cut into wedges. Drain the beans.
- When the hour is up, turn the roast and place the potatoes, carrots, onions and beans around the meat and leave for another hour at the same temperature in the oven. Possibly make a test with the potatoes. Important (!) - regularly brush the vegetables with oil as well.
- After the cooking time, season the vegetables with salt, pepper and thyme and serve.
- Alternatively, peppers, mushrooms or other vegetables can be used.
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