Roast Beef Dinner
Created by ImPat on November 20, 2014
- Servings: 6
- Prep Time: 10m
- Cook Time: 1h
- Recipe #16030
Ingredients
- 1200 grams fresh beef sirloin (1.2kg piece trimmed of fat)
- 1 kg potatoes (baby, halved)
- 600 grams cubed pumpkin (peeled and cut into 3cm cubes)
- 1 head garlic (cloves separated)
- 2 tablespoons olive oil
- Baby carrots (one bunch, peeled trimmed)
- 1 red capsicum (cut in 3cm pieces)
How to Make
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Step 1: Preheat oven to 200°C.
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Step 2: Place beef in roasting pan and cook in oven for 1 hour (for medium).
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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.
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Step 4: Remove beef from the pan and rest in a warm place for 20 minutes.
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Step 5: Add carrots and capsicum to the vegetables in the pan and return to the oven for 20 minutes.
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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.
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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.
Nutritional Facts
- 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