As we delve into the cooler seasons, there is nothing more comforting than huddling around the dinner table with our loved ones and a roast dinner. Now whilst the preparation for a perfect winter roast dinner does take some time, you can rest assured knowing the taste of your hard work will most definitely be admired by all.
Recipe Name: Winter Beef Roast
Makes: 6 - 8 servings based on portion sizes
Prep Time: 30 minutes
Bake Time: 1.5 hours + time to rest
Kitchen Must Haves:
Large Deep Baking Tray or Stockpot
Sharp Knife to cut veggies
1.5 kg beef rump
2 large onions
4 storks of rosemary
1 bulb of garlic
Salt and Pepper to taste
Extra virgin olive oil
Optional | Winter Veggies (Pumpkin, Sweet Potato, White Potato etc.)
Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
Preheat the oven to 240°C/475°F
Wash and roughly chop the carrots – there’s no need to peel them. Break the garlic bulb into cloves, and peel them.
Pile all the veg, garlic and rosemary into the middle of a large roasting tray and drizzle with oil.
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. Cover the tray with foil to ensure the moisture is captured.
Place the tray in the oven, then turn the heat down immediately to 200°C/400°F 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.
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.
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.
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.