This simple instructable will show you the basics on how to make delicious roast beef.
Simple, hearty meat and potatoes makes a very satisfying family meal - whether on a holiday or a weekday this classic is a staple that everyone should learn how to make.
You will need:
(Optional: meat thermometer)
Step 1: Prep
Cut a couple slices of onion and set aside with peeled carrots and a handful of nugget potatoes.
Peel 3-4 cloves garlic and cut in half.
Mix 3 tbsp olive oil, 1/2 tbsp turmeric and 1 tbsp fresh or dried rosemary together in a small bowl or dish.
Rosemary and turmeric are good choices for health (both anti-carcinogenic and help to counteract the negative impact of over-charred meat if you like well-done) but if you don't like the flavour of those ingredients just remove and replace with basil or oregano, a lemon-pepper marinade, or almost any flavouring you can imagine!
Also, while turmeric is most effective (better bioavailability/absorption of curcumin) when dissolved in olive oil that shouldn't limit you; different oils add different flavourings and it's always good to experiment.
ROSEMARY is antioxidant, antiseptic and analgesic, stimulates blood flow, helps to treat headaches, indigestion and fever, and prevents the breakdown of acetylcholine.
TURMERIC blocks beta-amyloid plaque, is anti-cancer, anti-inflammatory, a COX-2 inhibitor, liver flush, encourages growth of hippocampal b.cells, calms nerves and suppresses cough.
Step 2: Meat Prep
First drain your roast of any excess blood, then set out on the counter or in the roasting pan.
Use a knife or other sharp implement to stab your roast and insert half-cloves of garlic into each puncture.
Slather the roast in the rosemary-turmeric marinade, rubbing the oil and herbs into the flesh, all around the garlic pieces and into every crevice.
Step 3: Roasting
Make sure to slather your carrots, onions and potatoes in any excess marinade before arranging them around your roast in the pan. Placing onions on-top of the roast will help to keep the meat moist.
In an oven pre-heated to 350℉ on the middle rack, roast your meal for 1 1/2 to 2 hours. Using a meat thermometer you should be aiming for about 170℉ internal temperature.
Use a baster or a large spoon to occasionally baste the top of your roast throughout.
If your roast has a built-in thermometer, like the one used in this instructable, you may want to keep roasting after it pops (depending on how well-done you like your beef) as it will do so as soon as the meat is ready to eat, which is rare.
It's perfect when the meat is very faintly pink in the centre - not rare and not well done but squarely in between.
When your roast is ready, if you want to make gravy, separate the juices and onions from the meat, carrots and potatoes - turn the oven off, then leave the roast and vegetables inside to keep warm while the gravy cooks on the stovetop.
Step 4: Serving Prep
Using a fork or tongs, remove the carrots and nugget potatoes, setting them and the roast each on separate plates.
Remove the meat thermometer, cut the ties on your roast and slice thinly.
If making gravy from the drippings, remove and strain into a gravy boat.
Step 5: Serving
And there you have it - a lovely roast ready to serve with gravy, carrots and potatoes. Leftovers work great in hearty beef stew or on savoury roast beef sandwiches with havarti cheese.