Chilean Oven Roast Beef with Vegetables — Homemade Carne al Horno Recipe

Versión en Español

Chilean carne al horno con verduras is a 1.5 kg beef rump (asiento) rubbed with olive oil, butter, mustard, salt, and pepper, seared on all sides, sprinkled with thyme and oregano, and roasted at 180 C (356 F) with potatoes, onions, carrots, and red bell pepper, then basted with vegetable stock and rested before slicing. It takes 20 minutes of preparation plus about an hour of roasting and serves 4 people.

It is an easy, juicy family roast with its vegetables cooked in the same pan.

How to Make Chilean Oven Roast Beef?

This recipe uses asiento, a beef rump cut with balanced fat, seasoned with oil, butter, mustard, thyme, oregano, salt, and pepper, seared in a skillet, and roasted with vegetables such as potatoes, peppers, and onions.

Nutritional Information

Each serving of roast beef with vegetables contains approximately 600 kcal, 38 g of protein, 35 g of total fat, 40 g of carbohydrates, 5 g of fiber, 5 g of sugars, 110 mg of cholesterol, and 950 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Carne al Horno Recipe

Preparation: 20 minutes
Cooking: 60 minutes
Servings: 4 people

Ingredients

• 1 1/2 kg (3.3 lb) of beef rump (asiento)
• 6 peeled potatoes
• 2 onions, quartered
• 2 carrots, sliced
• 1 red bell pepper, cut into pieces
• 1 cup of vegetable stock
• 1 tablespoon of thyme
• 1 teaspoon of oregano
• Olive oil
• Softened butter
• Mustard
• Fine salt
• Pepper

Instructions

1. Place the beef in a large bowl and rub it all over with olive oil, butter, and a little mustard, and season with salt and pepper. Preheat the oven to 180 C (356 F) for 10 minutes. Heat a splash of oil in a large skillet over high heat and sear the beef on all sides until well browned, about 3 minutes per side.

2. Transfer the beef to a roasting dish, sprinkle with thyme and oregano, arrange the potatoes, onions, bell pepper, and carrots around it, drizzle with oil, and season. Roast for about 40 minutes.

3. Baste with the vegetable stock, cover with foil if you like, and roast 10 to 15 minutes more, until the meat reaches the doneness you want. Rest 5 to 10 minutes, then slice and serve with the vegetables and pan juices.

Additional Tips

Use a thermometer

For medium, remove the roast at about 57 C (135 F) inside; it will rise a few degrees as it rests.

Marinate ahead

Marinate the beef for 2 hours or overnight to deepen the flavor.

Sear first

Searing over high heat browns the surface and adds flavor to the pan juices.

Frequently Asked Questions (FAQs)

1. What is the best beef cut for roasting?

Asiento (rump) has balanced fat and tenderness, ideal for a juicy oven roast.

2. Why sear before roasting?

Searing browns the outside and builds flavor in the pan juices.

3. How do I know it is done?

Use a meat thermometer: about 57 C (135 F) for medium, 63 C (145 F) for medium-well.

4. Why rest the meat?

Resting lets the juices redistribute so the slices stay moist.

What Is Carne al Horno?

Carne al horno is Chilean oven-roasted beef with vegetables, a family meal for weekends and gatherings.

The Asiento Cut

Asiento is the Chilean name for beef rump, a cut with a good balance of fat that stays tender when roasted.

Did You Know?

Roasting preserves nutrients well and needs little added fat, especially when the vegetables cook in the meat’s own juices.

Recommended

• Chilean Style Roast Beef
• Chilean Roasted Plateada
• Chilean Roasted Beef Tenderloin
• Chilean Rustic Potato Wedges