Roast Beef✨

Tender well-done roast beef (that’s the only way my kids will eat it? and when you have kids you learn to cook to their preference), cooked with vegetables and served with a side of salad, broccoli + mushroom sautéed in butter and of course mashed potatoes & gravy.

•1.5 kg sirloin roast
•4-5 potatoes, quartered
•2 onions, peeled & quartered
•3 carrots, peeled & cut in thick slices
•6-8 garlic slivers (3-4 cloves sliced in half)
•2 tbsp butter
•olive oil
•salt & pepper
•garlic powder
•seasoning salt

Preheat oven to 375°F
▫️Pat the roast dry with paper towels. Using the tip of a sharp knife, make 6-8 small incisions around the toast and put a sliver of garlic into each cut.
▫️Rub olive oil all over the roast and coat with salt&pepper. In a hot skillet, melt butter and pan sear the base and sides of the roast.
▫️In a roasting pan, add the seared roast and arrange the vegetables. Sprinkle garlic powder & seasoning salt making sure to coat all the vegetables and drizzle with olive oil.
▫️Cook uncovered for 1 hour & 30 minutes until the thermometer reads (150°-160°) for well done. Baste once halfway through cooking.
▫️Remove from oven and cover loosely with tin foil for 15-20 minutes before cutting. Pour hot gravy on the roast beef before eating (so good?)

*Tip: Remove the roast beef from the fridge at least 45 minutes before cooking it so that it cooks more evenly (room temperature).

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