Roast beef and vegetables
(at time of publication)
- 400g desiree potatoes, peeled
- 400g peeled, seeded pumpkin
- 3 carrots, peeled, 1 finely diced
- 1 leek sliced
- 1 sprig rosemary leaves
- 2 cloves garlic, crushed
- 3 tablespoons olive oil
- 600g beef round roast
- 300g green beans
- 1 small onion, finely diced
1 Preheat oven to 200ºC. Cut potatoes, pumpkin and 2 carrots into chunks. Combine with leek, garlic and rosemary in a baking dish with 2 tablespoons oil.
2 Heat remaining oil in a non-stick frying pan over high heat. Add beef and cook, turning occasionally, until well browned. Transfer to a baking dish and bake for 15 minutes.
3 Add vegetables to oven, and cook with the beef for 30 minutes. Remove beef from oven. Cover with foil and set aside for 15 minutes. Cook vegetables for a further 15 minutes or until tender.
4 Meanwhile, steam beans until tender. Fry diced carrot and onion with pan juices. Serve sliced beef with roast vegetables and beans. Drizzle with carrot gravy.
Jazz up this roast with a herb crust: combine 1/4 cup flat-leaf parsley, 2 tablespoons chopped chives and 1 tablespoon chopped marjoram, and press on to the meat before roasting.
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Nutrition Info (per serve)
Total fat 17g
–Saturated fat 4g
Dietary fibre 8g
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