Ingredients

  • 2 tablespoons clarified butter
  • 3 1/3 pounds beef roast (such as rump roast, with the top layer of fat removed)
  • 1 tablespoon olive oil
  • 3 shallots (peeled and sliced into rings)
  • 28 ounces white beans (drained and rinsed)
  • 2/3 cup cherry tomatoes (halved)
  • 5 sprigs fresh thyme
  • 1/4 cup vegetable stock
  • 1/2 pound baby spinach
  • 1 pinch sugar

Directions

  1. Preheat the oven to 200°F. Heat the clarified butter in a shallow roasting pan and sear the beef on all sides for about 6-8 mins over high heat. Put the roast in the oven and roast it for 2 1/2 - 3 hours (the core temperature should be 145°F; use a meat thermometer).
  2. To finish, heat the oil in a pan and sauté the shallots for 2-3 mins. Add the beans, cherry tomatoes and thyme. Pour in the stock and simmer for about 2 mins. Gently stir in the spinach. Season to taste with salt, pepper and sugar. Remove the beef from the oven and serve it with the vegetables.
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NutritionView more

260Calories
Sodium4%DV85mg
Fat9%DV6g
Protein24%DV12g
Carbs13%DV40g
Fiber32%DV8g

PER SERVING *

Calories260Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2.5g13%
Trans Fat
Cholesterol10mg3%
Sodium85mg4%
Potassium1040mg30%
Protein12g24%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate40g13%
Dietary Fiber8g32%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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