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
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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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More delicious roast beef recipes:
Rare roast beef with rice salad
Roast beef with beets and potato salad
Roasted vegetables and seared beef with mustard cream
Roasted beef and winter vegetables with currant gravy
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 4g
Dietary fibre 8g
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