Roast Beef With Mixed Vegetables

• 30 g butter
• 1.5 kg topside beef
• 375 ml beef stock
• 1.25 kg potatoes, scrubbed and cut into wedges
• 8-10 None garlic cloves, crushed
• 3 tbsp olive oil
• 600 g runner beans, sliced on the diagonal
• 2 None beef tomatoes
• 1 large onion, peeled and roughly chopped
• 400 g frozen broad beans
• 1/2 bunch coriander, leaves picked

1. Preheat the oven to 400u0b0F. Heat the butter in a large flame-proof roasting pan. Season the meat to taste with salt and freshly ground black pepper. Brown the roast on all sides, turning, then pour in the beef stock. Cover with aluminum foil and roast for 1 hour for medium rare.
2. Place the potato wedges on a large baking sheet with the crushed garlic cloves, drizzle with 2 tbsp of the oil and toss well to coat. Add to the oven after the beef cooked for 25 mins.
3. Meanwhile, in a large bowl mix the green beans, tomatoes, onion, fava beans and most of cilantro with the remaining olive oil. After 30 mins of cooking time, add to the roasting pan with the beef, re-cover with the foil and return to the oven for the remaining 30 mins.
4. Serve the beef and vegetables on a large serving platter. Garnish with the remaining cilantro and serve with the potato wedges on the side.

butter, beef, beef stock, potatoes, garlic, olive oil, runner beans, beef tomatoes, onion, frozen broad beans, coriander

Taken from recipes-plus.com/api/v2.0/recipes/19830 (may not work)