Roast Beef & Root Vegetables
Ingredients
- 1/3 cup water
- 4 medium carrots, halved lengthways, cut in 1-inch chunks
- 3 medium parsnips, halved lengthways, cut into 1- inch chunks
- 2 red onions, peeled, cut into 1-1 ½-inch wedges
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- 1 top round roast (approx. 2.25 pounds)
- 3 rosemary sprigs
- 4 garlic cloves, peeled, crushed
1. Pour the water into the CleanCrisp™ Glassware then install the Crisper Plate.
2. To a large bowl, add the carrots, parsnips, onions, 1 tablespoon olive oil and a large pinch of salt and toss until evenly coated then add to the CleanCrips™ Glassware.
3. Brush the remaining olive oil and mustard on the beef. Season with salt and pepper then place on top of the vegetables and add the rosemary and garlic around.
4. Place CleanCrisp™ Glassware in the BOTTOM POSTION. Press the FUSIONCRISP button, then turn dial to set microwave time to 35:00 minutes. Press the AIR FRY button and turn dial to 50:00 minutes. Press dial to start cooking.
5. When 5 minutes remain in air frying, use oven mitts to remove the CleanCriap™ Glassware from the unit and check beef for doneness. Cooking is complete when beef’s internal temperature reaches 125°F on an instant-read thermometer inserted in the thickest part of the beef.
6. When cooking is complete, transfer the beef and vegetables to a platter and pour over any juices remaining in the dish. Allow to rest for 10 minutes (beef will continue to carry over cook) then slice and serve.