Roast Beef with Vegetables

Roast Beef with Vegetables
  • 6 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:15 Total Time


Add all
  • 2 lb
    (900 g)

    roast beef

  • 3

    garlic cloves, cut in slivers

  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 2 cups
    (500 mL)

    carrot coins

  • 1

    medium onion cut in 6

  • 8 oz
    (225 g)

    mushrooms cut in 4

  • 8

    small red potatoes cut in 2

  • 1/4 cup
    (60 mL)

    all-purpose flour

  • 1 cup
    (250 mL)

    beef tongue

  • 1 cup
    (250 mL)

    white wine

  • 1/4 cup
    (60 mL)

    tomato paste

  • 1 Tbsp.
    (15 mL)

    dried thyme

  • 1 Tbsp.
    (15 mL)

    dried basil


Preheat the oven to 350°F/180°C.

Make small incisions in the roast and insert the garlic slivers.

Heat the oil on medium heat in a roaster.

Brown the roast on all sides on a high heat. Remove and set aside.

In the same roaster, brown the vegetables on a medium heat for 2 minutes. Add the flour.

Cook until brown.

Add the hot bouillon. Stir in the wine, the tomato paste and the seasonings.

Put the beef back in the roaster, cover and cook in the oven.

When the roast is half-cooked, insert the meat thermometer until you obtain the desired medium cooking temperature of 70°C (160°F).

After cooking, wrap the roast in aluminum foil and let it sit 10 to 15 minutes. Slice and serve with the sauce and vegetables.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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