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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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Roast beef recipe
Serves:
4
Preparation:
25 Mins
Cooking:
120 Mins
Low FODMAP:
No
Allergens:
None
Check Your Own Recipe

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 nutritional information
100g beef dripping
1kg beef sirloin (more if you want leftovers) nutritional information
1kg beef sirloin (more if you want leftovers)
1pt/560ml beef stock nutritional information
1pt/560ml beef stock
250g broccoli nutritional information
250g broccoli
250g carrots nutritional information
250g carrots
3/400g parsnips nutritional information
3/400g parsnips
1kg potatoes peeled nutritional information
1kg potatoes peeled
Salt and pepper to taste nutritional information
Salt and pepper to taste
More about these ingredients

Method

Simply follow our simply laid out recipe:

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).

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Ingredient
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Ingredient
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Beef stock - no salt

Ingredient
Carrots - orange nutritional information

Carrots - orange

Infographic
The health benefits of Potatoes blog

The health benefits of Potatoes

Meal
Roast lamb recipe

Roast lamb

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