Festive Rolled Beef Roast Recipe

written by Nicol Grobler November 18, 2016

Who’d have thought that one of the most revolutionary non-electric heat retention cookers would be as simple as an African-print beanbag?

We’ve had the pleasure of meeting the Wonderbag’s creator, and learning about the wondrous journey this product has achieved in just a handful of years. The Wonderbag is so incredibly useful for an array of delicious recipes.

Try making this festive rolled beef roast with veggies…

Festive Rolled Beef Roast

Nicol Grobler The Wonderbag is so incredibly useful for an array of delicious recipes. Try making this festive rolled beef roast with veggies in your Wonderbag... Recipes Festive Rolled Beef Roast Recipe European Print This

Serves: 6 Prep Time: 25 Cooking Time: 50 50

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

12 baby potatoes
5 carrots, peeled and cut into 2-inch slices
8 – 10 baby onions, peeled
1 – 1.5kg boneless beef roll
45ml basil pesto
30ml fried onion
2 cloves garlic crushed
500ml beef bouillon
15ml chives, chopped
30ml parsley, chopped
3 sprigs thyme
2,5ml pepper
30ml onion soup mix
30ml Worcestershire sauce
1 x 400g can cream of mushroom soup

Instructions

Put potatoes, carrots and onion in a medium sized pot.
Unroll the roast and spread the basil pesto over the inside, sprinkle with fried onion and chopped garlic and roll up again. Place the roast on top of the vegetables, fat side up. Pour in the beef bouillon. Sprinkle chives, parsley, pepper and Onion Soup mix over the meat. Pour Worcestershire sauce and mushroom soup over meat. Bring to the boil and simmer for 40 minutes with the lid on.
Place the sealed pot in the Wonderbag on a mat or cloth and seal. Leave to cook for 5 – 8 hours or overnight.
Remove the meat and place under the grill for the fat to brown. Spoon the vegetables on a platter and thicken some of the juices from the pot with some onion soup to make a gravy.

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