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Festive Rolled Beef Roast with Vegetables

SERVES: 6 – 8
PREP TIME: 25 MINUTES
STOVE TOP TIME: 50 MINUTES
WONDERBAG TIME: 5 – 8 HOURS
DIFFICULTY: MODERATE

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

DIRECTIONS

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