Perfect Roast beef

Roast beef is my most trusted weapon to supply non stop gourmet school lunches to my spoiled kids 😅. I usually make a fortnight supply and freeze it in small quantities. These can be used for sandwiches, subs, tortillas and pasta as well. There are several ways to make roast beef. I try many variations as well. My favorite is below:

Ingredients:

Beef : 1 kg top side

Vinegar: 1/4 cup

Balsamic vinegar: 1/2 cup

Chopped garlic: 2 tablespoon

Dried mixed herbs: thyme, parsley, oregano, rosemary: 1 tablespoon

Carrot: 1 cut in big chunks

Potato: 1 cut in half

Onion: 1 small With skin

Garlic head : 1

Salt: 1 tea spoon

Red canyon pepper: 1 tea spoon

Black pepper: 1 teaspoon

Cumin powder: 1 tablespoon

Method:

~Marinate with all the spices, vinegar and crushed garlic.

~Leave it overnight in refrigerator or 6 hours atleast.

~In a pan add a little oil and sear the roast ( don’t discard the marinade) once brown from

Both sides, add marinade and 4 glass of water. Add onion, garlic, carrot and potato.

~Let it cook on slow flame for 4 hours or until its tender.

~Discard veggies.

~Cut the roast in slices and serve immediately or you can freeze it for school lunches.