Cooking the perfect roast can be a bit tricky due to variation between ovens. I find this method gives great results but you may need to adapt temperatures and times for your oven. To calculate times for different roast sizes I use the 'Roast Meat Cooking Time Calculator' at www.roastmeatcalculator.com - its a handy tool.
Take the beef out of the fridge 30 minutes before cooking. Preheat oven to 220°C (Allow about 30 minutes for preheating)
Wash and roughly chop the vegetables. Separate the garlic into cloves but leave unpeeled. Pile the vegetables and herbs into the centre of a roasting tray and drizzle with a small amount of oil.
Rub the beef all over with oil and season with salt and pepper. Place on top of the vegetables.
(Note: The purpose of the vegetables underneath the meat is to elevate and flavour the roast while cooking and to absorb the juices. After the cooking it can be used to make a flavoursome gravy)
Place the roasting tray in the preheated oven and cook for 30 minutes at 220°C. (Note: If you are planning to roast vegetables to accompany the beef now is the time to start preparing them - see linked recipe)
Reduce heat to 160°C and cook for a further 1 hour and 45 minutes. The beef may be basted with juices halfway through cooking if desired and a little water can be added to the tray if the vegetables look like they might burn.
Remove the roasting tray from the oven, transfer the beef to a board, cover with foil and a teatowel and allow it to rest for around 20 minutes.
To use the vegetables and pan juices for gravy tilt the tray to allow the juices to drain to one side. Stand for a while (5-10 minutes) then carefully spoon off the separated oil and discard. Blend about a tablespoon of plain flour with a little red wine or stock. Place the tray over low heat on the stove and mix the flour mixture into the pan juices and vegetables. Add more red wine and/or stock as required and ensure you scrape everything from the bottom of the pan while cooking. When the gravy thickens pour it through a sieve into a jug to serve with the roast meat.
After the beef has had time to rest slice it very thinly and serve.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 110 (34%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 121.5mg||37 %|
|Sodium 2102mg||72 %|
|Potassium 291.7mg||8 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6.1g|
|Protein 41.1g||59 %|
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Calories per serving: 325
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