Roast Beef Dinner
Recipe: #16030
November 20, 2014
Categories: Roast Beef, Carrot, Potatoes, Fathers Day, Sunday Dinner, Oven Roast Gluten-Free, High Protein, No Eggs, Non-Dairy, Beef Dinner, more
"From the local supermarket where we are on holiday - they give a second recipe for left overs which I have posted at the end of the directions. Times are for the main first recipe. Please note in some states of Australia sirloin is referred to as porterhouse."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (388.7 g)
- Calories 655
- Total Fat - 37.6 g
- Saturated Fat - 16 g
- Cholesterol - 216 mg
- Sodium - 242.8 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 2 g
- Sugars - 0.9 g
- Protein - 59.2 g
- Calcium - 83.6 mg
- Iron - 4.6 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 200°C.
Step 2
Place beef in roasting pan and cook in oven for 1 hour (for medium).
Step 3
Toss potatoes, pumpkin and garlic cloves in olive oil and add to the roasting pan after the beef has been cooking for 20 minutes.
Step 4
Remove beef from the pan and rest in a warm place for 20 minutes.
Step 5
Add carrots and capsicum to the vegetables in the pan and return to the oven for 20 minutes.
Step 6
Remove beef cover with aluminium foil and rest for 20 minutes while vegetables finish cooking (the vegetables will need another 10 to 20 minutes to finish cooking) and then thinly slice beef and serve with the roasted vegetables and steamed green vegetables.
Step 7
LEFT OVERS - Roast Beef Sandwich (serves 2, prep. time 10 minutes) - Mash 1/2 avocado with a squeeze of lemon juice and spread on a slice of bread, roll or wrap, thinly sliced leftover beef and baby spinach leaves and serve with tomato chutney.
Tips
No special items needed.
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