French Roast Provencal with Apple-Edamame Hash

Happy Easter!

I like a good medium-rare roast beef.

This is a fusion roast....a little french, a little Asian and a little apple? Why not?
This cooks up in one pot and takes about an hour total.

The roast:

- One small french roast

- Season with olive oil, and a covering of Herbes de Provence, salt and pepper.

For the rest, you'll need:

- about 2 cups chunky potatoes (red/white mixed)

- 2 carrots, peeled and chunky pieces

- 1 small onion, chopped

- 2 cloves garlic, sliced

- 1 royal gala apple

- 1/2 cup edamame beans- taken out of shell

- a sprinkle of corn starch

- dash of red wine

- spoonful of dijon mustard

Step 1:

- Heat up olive oil in a large pot on the stove.

- Preheat oven to 350

Step 2:

- When the oil is hot enough, sear the roast on all sides until browned- remove and set aside on a plate.

Step 3:

- Saute the potatoe and carrots, onion and garlic in the same oil, until slightly soft, 15 minutes.

Step 4:

- Return the roast in the middle of the pot, put lid and place in the oven for 15 minutes.

Step 5:

-With 5 minutes remaining, add edamame and apple chunks.

Optional:

- I like a little sauce.... so when meat and veggies are ready, remove and place in a nice serving dish topped with foil- let it rest!

- On the stove at medium-high heat (in the same pot): add a pat of butter, a small spoon of dijon, a sprinkle of corn starch - whisk well.

- Now add a splash of red wine and let thicken- season with s & p.

= Yummy sauce!

Moolicious!