Oven-Braised Beef with Carrots
Oven-roasted beef set over carrots and onion, finished with a quick broth and sun-dried tomato sauce.
This version brings together beef, carrots, onion, garlic, and herbs in the oven. A thermometer makes it possible to check that the center of the beef reaches 70 °C before resting.
Method
- 01
Prepare the roasting pan
Heat the oven to 230 °C. Mix the onion, carrots, melted butter, thyme, and salt in a shallow roasting pan.
- 02
Season and brown
Rub the beef with the Herbes de Provence and garlic. Set it on the vegetables and roast for 10 minutes.
10 min - 03
Finish cooking
Lower the oven to 135 °C and roast uncovered for 135 minutes. Check with a thermometer that the center of the beef reaches 70 °C before removing it.
135 min - 04
Rest the beef
Transfer the beef to a board and cover it with foil. Rest for 15 minutes and keep the vegetables warm.
15 min - 05
Make the sauce and serve
Set the roasting pan over medium heat. Add the broth and sun-dried tomatoes; bring to a boil while loosening the browned juices. Mix the cornstarch with the cold water, gradually add it, and cook for 3 minutes. Slice the beef thinly, serve it with the vegetables, and spoon over the sauce.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.