Roast Beef with Colorful Paprika Vegetables

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 62 kcal


For the roast beef

  • 500 g Roast beef
  • 150 g Cocktail tomatoes
  • 1 Onion
  • 2 Garlic cloves
  • 0,5 Green pepper
  • 1 Red peppers
  • 400 ml Beef stock
  • Cayenne pepper salt paprika
  • Olive oil with

For the pepper vegetables

  • 0,5 Bell pepper (red, yellow, green)
  • 1 Onion cut into half rings
  • 1 Chopped garlic
  • 100 ml Vegetable broth
  • 1 tbsp Creme fraiche Cheese
  • Thyme spice


The rimmed roast

  • Preheat the oven to 80 degrees and heat a baking dish in it. Wash and pat dry the meat and season with salt, paprika and pepper. Heat the olive oil in a pan and fry the roast vigorously on all sides. Put the meat in the pan, cut the vegetables into small pieces and spread them around the meat.
  • Boil the roast with the beef stock and pour over the meat. Put the baking dish in the oven for 4 1/2 hours. The core temperature should be around 60 degrees. When the cooking time is over, switch off the oven and let the roast rest a little longer.

The paprika vegetables

  • Clean the peppers, wash, dry and cut into fine strips. Heat the oil in a saucepan and sauté the onion, peppers and garlic. Deglaze everything with the vegetable stock and season with salt and pepper and the thyme. Let everything simmer over a low heat for about 10 minutes, remove from the stove and stir in the creme fraiche.
  • Cut the roast into slices with the paprika vegetables, arrange on plates, add the sauce and serve immediately. (If you like, you can add a second side dish)


Serving: 100gCalories: 62kcalCarbohydrates: 1.7gProtein: 0.5gFat: 6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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