• Prep 15Min
  • Cook 1Min
  • Style , , , ,
  • Meat
  • Cut Rump
  • Serves 4




  1. Preheat oven 130°C fan forced. Heat 1 teaspoon oil in an ovenproof casserole dish over a high heat. Add half the beef. Cook, for about 3 minutes, turning until browned all over. Remove to a plate. Repeat with oil and remaining beef.
  2. Reduce heat to medium. Add remaining 2 teaspoons oil and the onion. Cook, stirring occasionally, about 3 minutes, until soft. Add paprika. Cook, stirring 1 minute. Add canned tomatoes and stock. Return the beef and any juices to the pan, bring to simmer. Press a piece of baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 3 hours. Remove from oven, set aside.
  3. Increase oven 220°C fan forced. Combine pumpkin and capsicum in roasting pan. Drizzle with remaining oil and season. Roast 30 minutes until light golden and tender.
  4. Remove beef to a plate and coarsely shred using two forks. Spread wraps with hommus. Top with lettuce, carrot, roast vegetables and beef. Combine tomatoes, avocado and parsley, spoon over beef. Serve.

If you don’t have an ovenproof casserole dish suitable for both stove top and oven, cook step 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven.