Orphan Black: Alison Hendrix’s Roast Beef with Roasted Vegetables

yield: 4-5      prep time: 30 minutes      total time: 2 hours and 15 minutes

ingredients:

• 3 pound topside roast
• 1 cup red wine
• 1 tbsp Worcestershire sauce
• 1 tbsp dijon mustard
• 1 tbsp mustard seeds, lightly crushed
• 2 tbsp vegetable oil
• 1 large carrot, peeled, large dice
• 1 head broccoli florets
• 2 pounds fingerling potatoes
• 2 sprigs rosemary
• salt and pepper

directions:

1. Take your roast and place it into a bowl.  Marinate the roast with the wine, Worcestershire sauce, dijon mustard, and lightly crushed mustard seeds.  Cover with plastic wrap.  I set this in the refrigerator for one hour but it would be best overnight.
2. Place the clean fingerling potatoes in a large pot of water and place it over high heat.  Let it come to a boil and cook until a knife pierces the potato easily.  Drain and toss with salt, pepper, rosemary, and oil.
3. Preheat the oven to 400F.  Heat a large pan over medium high heat with vegetable oil.  Take the roast out of the marinade and place it into the hot pan.  Sear the roast on all sides until brown. Lay the vegetables on your roasting pan to act as a base.  Toss with oil and season with salt and pepper.  Place the roast on top and place it into the oven to cook through for about 45 minutes.  In the last 30 minutes, place the potatoes in the oven.  Roast until cooked through and crispy. For the roast, if you want medium rare, take the internal temperature to 145F.  I personally prefer mind a bit further so I  had the internal temperature of 160F.  Let the roast rest for 15 minutes before slicing.  Serve this along side the roasted vegetables.