BEEF ROAST WITH VEGETABLES RECIPE RECIPES

PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

Perfect roast beef recipe | Jamie Oliver Christmas recipes image

A simple way to roast topside of beef to ensure it's super succulent, every time

Total Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 7

Ingredients

1.5 kg topside of beef
2 medium onions
2 carrots
2 sticks celery
1 bulb of garlic
1 bunch of mixed fresh herbs such as thyme, rosemary, bay, sage
olive oil

Steps:

1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/ gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

Nutrition Facts : Calories 564 calories, FatContent 35 g fat, SaturatedFatContent 14 g saturated fat, ProteinContent 52.8 g protein, CarbohydrateContent 9.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.0 g salt, FiberContent 2.2 g fibre

BEEF POT ROAST WITH VEGETABLES AND HERBS RECIPE ...

Beef Pot Roast with Vegetables And Herbs Recipe ... image

Your family will give this hearty two-step recipe two thumbs up! Our Beef Roast with Vegetables and Herbs is loaded with savory, comforting flavors and is the perfect, satisfying dinner for a crisp fall day. Try our oven-baked chuck roast recipe tonight to discover a new family-favorite dish for your meal rotation.

Provided by Pillsbury Kitchens

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 (2 to 3-lb.) boneless beef chuck roast
9 small red potatoes, halved (about 1 1/4 lb.)
1 1/2 cups fresh baby carrots
8 oz. fresh green beans, trimmed
1 red onion, cut into wedges
1 1/2 teaspoons beef-flavor instant bouillon
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup water

Steps:

Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

Nutrition Facts : Calories 450 , CarbohydrateContent 42 g, CholesterolContent 125 mg, FiberContent 6 g, ProteinContent 46 g, SaturatedFatContent 4 g, ServingSize 1/6 of Recipe, SodiumContent 510 mg, SugarContent 5 g

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2. Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
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