Roast Beef

For a meat lover, roast beef is always the best.


Prep time 10 minute(s) Cook time 50 minute(s) Total time 60 minute(s) Yield 6 serving(s)

Tips

for the gravy, juice & burnt bits leftover in the roasting dish is the best.
set the beef aside, drain the vegetable keep the juice.
put the juice back in the dish, add water / beef stock, a knob of butter. let it boil.
put in 1 tbsp of flour, let it thicken.
and enjoy with the roast

Ingredients

1 kg beef (sirloin/topside)
2 tbsp olive oil
To taste salt & pepper
8 cloves garlic
Roast Potatoes & Vegetables
2 carrot
2 celery
3 russet potato (quartered)
2 stalks rosemary
2 stalks thyme
2 tbsp olive oil
To taste salt & pepper

Instructions

1

Preheat the oven at 200c

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2

Prepare the beef. Rub olive oil, salt, pepper thoroughly on the beef.

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3

Make holes all over the beef (around 6-8 holes) and insert in the garlic clove. 1 garlic per hole.

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4

For the roast vegetables & potatoes - slice the vegetables as your like - if possible in the big chunks.

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5

Mix the vegetables with olive oil, salt, pepper & herbs. spread it in the roasting dish. add a splash of water

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6
Top the vegetables with the beef. Top the beef with a stalk of fresh thyme & rosemary

Top the vegetables with the beef. Top the beef with a stalk of fresh thyme & rosemary

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7

Roast around 40 - 45 mins

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8

When cooked, let the beef to rest for about 5 mins and serve.

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