Rosemary roasted beef

Wonderful served with a Syrah.

Ingredients

1 ⅓ kgs	Roast beef, lean, eg topside (Main)
3 Tbsp	Olive oil
8 rashers	Streaky bacon
2	Carrots
2	Parsnips
300 g	Pumpkin, peeled and seeded
6	Yams
6 cloves	Garlic
2 tsp	Dried rosemary (Main)
3 sprigs	Fresh rosemary

Directions

1. Preheat the oven to 200C. Lightly oil a roasting pan.
2. Ensure the beef is at room temperature. Wrap the bacon rashers around the meat to almost cover.
3. Peel and chop the carrots, parsnips and pumpkin into thick chunks. Place in the roasting pan with the yams and garlic and toss with a little olive oil. Season. Sprinkle with the dried rosemary. Place the meat on top. Top with some fresh rosemary.
4. Roast for 1 hour for medium or 1¼ hours for medium to well done.
5. Remove the meat and vegetables to a serving platter. Tent with foil. Cover with a towel. Stand for 15 minutes before carving.
6. Deglaze the roasting pan with red wine. Use the juices to prepare a sauce or gravy.

Hints for making the most of your roast

• Ensure the meat is at room temperature before placing it in the oven.
• Weigh the meat to calculate the cooking time.
• Use a meat thermometer to take any guesswork out of the cooking time.
• Cover the roast with foil after removing from the oven. Top with a thick towel and rest for at least 15 minutes (depending on the size) before carving.
• To help make a dark gravy, lightly brown the flour in a small, dry pan before adding to the pan juices and/or stock. Or place a couple of tablespoons of flour in a corner of the roasting pan.

Check out more of Jan's roast recipes

• Thyme for chicken roast
• Slow-roasted pork shoulder with sage
• Fennel with lamb