By Robyn Burton
Preheat your oven to 375°F (190°C).
Finely chop 4 large garlic cloves and 2 tablespoons of fresh rosemary. Combine them in a small bowl.
Season the 800g roast with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Rub the garlic and rosemary mixture over the entire surface of the roast.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Transfer the skillet to the oven. Roast for about 45-60 minutes or until the internal temperature reaches your desired level of doneness (e.g., 135°F for medium-rare).
Meanwhile, in a large bowl, toss 600g of roast potatoes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Spread them in a single layer on a baking sheet.
Peel and slice 400g of carrots. Toss them in the bowl with the remaining 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper.
Place the potatoes and carrots in the oven, on a separate baking sheet or roasting dish. Roast for 30-40 minutes, turning halfway through, until golden and tender.
Prepare the beef gravy using pan drippings, flour, and broth (as instructed or as per your own method).
Remove the beef from the oven and rest it on a cutting board, tented loosely with foil, for about 10 minutes.
Slice the roast beef thinly and serve with the roasted potatoes, carrots, and beef gravy.
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This Dinner Main Course recipe is ready in 1 hour 45 minutes and features Top round or sirloin roast, Roast potatoes, Carrots and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 375°F (190°C).
Finely chop 4 large garlic cloves and 2 tablespoons of fresh rosemary. Combine them in a small bowl.
Season the 800g roast with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Rub the garlic and rosemary mixture over the entire surface of the roast.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Transfer the skillet to the oven. Roast for about 45-60 minutes or until the internal temperature reaches your desired level of doneness (e.g., 135°F for medium-rare).
Meanwhile, in a large bowl, toss 600g of roast potatoes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Spread them in a single layer on a baking sheet.
Peel and slice 400g of carrots. Toss them in the bowl with the remaining 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper.
Place the potatoes and carrots in the oven, on a separate baking sheet or roasting dish. Roast for 30-40 minutes, turning halfway through, until golden and tender.
Prepare the beef gravy using pan drippings, flour, and broth (as instructed or as per your own method).
Remove the beef from the oven and rest it on a cutting board, tented loosely with foil, for about 10 minutes.
Slice the roast beef thinly and serve with the roasted potatoes, carrots, and beef gravy.
Calories per Serving: 550
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