- 1.5 kg topside of Homestead Beef
- 2 onions
- 2 carrots
- 2 sticks celery
- 1 bulb of garlic
- 1 handful of thyme
- 1 handful of rosemary
- olive oil
- Firstly, you are going to want to take the beef out of the fridge at least 20 minutes before you cook it, to let it come up to room temperature. This allows the meat to have a consistent starting temperature throughout, before you cook it. Preheat the oven to 240°C/475°F/ gas 9.
- Wash and roughly chop the vegetables, then break the garlic bulb into cloves.
- Pile all the veg, garlic, rosemary and thyme into the middle of a large roasting tray and add a splash of olive oil.
- Drizzle the beef with olive oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the tray in the oven, then turn the heat down to 200°C/400°F/gas 6 and cook for 50 minutes for medium-rare, 1 hour for medium or 1 hour 15 minutes for well done.
- Now move on to your roast potatoes and veggies prep and place them into the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the vegetables are looking 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. Leave to one side while you make your gravy and Yorkshire puddings.
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