Dinner | Meat

Roast beef

This British classic does not disappoint on the nutrient front, in fact it is the top meal in our database

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Serves:

Preparation:

25 Mins

Cooking:

120 Mins

Low FODMAP:

Allergens:

None

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What are the health benefits of Roast beef?

This British classic does not disappoint on the nutrient front, in fact it is the top meal in our database. This one is beef but it is still incredibly nutritious with chicken, lamb or pork.

Ingredients

Method

Ingredients

100g beef dripping

1kg beef sirloin (more if you want leftovers)

1pt/560ml beef stock

250g broccoli

250g carrots

3/400g parsnips

1kg potatoes peeled

Salt and pepper to taste

More about these ingredients

Method

1) Place the sirloin on the grill of a baking tray and season with salt and pepper.
2) Roast at 180 degrees for 1 hour or longer if you want it well done, set aside and cover to rest reserving the pan juices.
3) Whilst the beef is roasting boil the potatoes for 10 minutes and drain into a colander, once the steam has gone shake them up to create a rough surface.
4) Quarter the parsnips and cut the carrots into small batons.

5) Once the beef is out of the oven turn up to 235 degrees and put a baking tray in with the beef dripping to heat up.
6) Once the fat is hot put the potatoes and parsnips into the tray and baste well, return to the oven for 40 minutes.
7) When the potatoes are nearly ready put the broccoli florets and carrot batons into a steamer and steam for 5 minutes or until you like them cooked.
8) When the potatoes and parsnips are browned enough take them out of the oven.
9) To make the gravy add some flour to the meat juices and create a rue, add beef stock until the desired consistency is reached, or use instant granules and water if you prefer.
10) Plate it all up and serve with gravy on the side and Yorkshire puddings if desired (I use ready made just heat through on the oven for 4 minutes).