Rubbed beef roast with roasted roots
Beef
Rubbed beef roast with roasted roots
Roasting your potatoes and roots around the joint will work a treat, providing the beef has plenty of fat. These days, in our pursuit of lean meat, this is rarely the case, but olive oil provides a good and healthier alternative.
Ingredients
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 1kg beef roast joint
- 4 potatoes, peeled
- 1 garlic clove
- 6-8 tbsp mayonnaise (laydilay is good)
- 1 tbsp parsley, chopped
- 2 sweet potatoes, peeled
- 4 carrots, peeled
- salt and pepper
Method
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Step 1
Preheat the oven to 180°C/Gas Mark 4. Add some of the olive oil to the thyme and season well before rubbing over the joint.
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Step 2
Cut the potatoes into chunks and toss in the remaining olive oil. Place in a roasting tray with the joint, sprinkle with salt and transfer to the oven.
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Step 3
Blitz the garlic, mayonnaise and parsley in a mini processor and set aside.
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Step 4
Cut the sweet potatoes and carrots into wedges and add them to the roasting pan after 20 minutes, turning in the oil before returning to the oven for a further 40 minutes.
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Step 5
Rest the meat for a few minutes before carving and serving with the roasted roots and green mayo.
