Perfect Roast Beef With Vegetables
April 18, 2013
"When you spend a lot of money for a quality topside roast you want it to be perfect. I have found this recipe does just that. The one hour roasting time, using these oven temperatures, for a 3 pound roast produces a medium rare roast (internal temp 160). Your thermometer is your best friend - check that you get your roast exactly the way you want it. Always allow time for your roast to reach room temp before putting it in the oven, about 30 minutes out of the fridge. If you are serving 4 there will be lots of beef left over for sandwiches. Accompany this recipe with your favourite gravy recipe and Yorkshire Pudding recipe. This recipe is based on a Jamie Oliver recipe A nice addition is recipe #3348 Roast Beef Slather - just follow the slather instructions and then continue to follow this recipe."
- Serving Size: 1 (1243.4 g)
- Calories 990.4
- Total Fat - 26.9 g
- Saturated Fat - 7.2 g
- Cholesterol - 388.2 mg
- Sodium - 450.4 mg
- Total Carbohydrate - 92.6 g
- Dietary Fiber - 11.4 g
- Sugars - 13.6 g
- Protein - 93 g
- Calcium - 195.6 mg
- Iron - 11.8 mg
- Vitamin C - 56.4 mg
- Thiamin - 0.8 mg
Pre-heat oven to 475f
Prepare all your vegetables including the rosemary and garlic and place them in the bottom of a large roaster, sprinkle with 2 tablespoons of oil
Season your roast with salt and pepper and rub 1 tablespoon of oil all over it, place it on top of the vegetables
Place into the pre-heated oven and immediately turn the temperature down to 400
Roast for 1 hour, turning the vegetables once or twice
Check the internal temperature it should be very near 160 for medium rare.
Remove the roast and tent it with foil for 15 minutes to allow the juices to settle.
Keep the vegetables warm, make your Yorkshire pudding (if you are doing it).
Slice the roast into very thin slices to enjoy lovely tender beef
Tips & Variations
No special items needed.