Basic Roast Beef & Vegetables Recipe

Posted on
Photo: Basic roast beef & vegetables recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Basic roast beef & vegetables Recipe. Enjoy Christmas and learn how to make Basic roast beef & vegetables. 

To Prep 0:20
To Cook 1:30


2 tbs butter, at room temperature
6 tsp olive oil
1 2kg beef scotch fillet (rib eye) roast
Salt & freshly ground black pepper
1.5kg (about 10) sebago (brushed) potatoes, peeled, halved lengthways, patted dry with paper towel
2 bunches Dutch (baby) carrots, trimmed to 1cm, washed, scrubbed, patted dry with paper towel
1 tbs plain flour
375ml (1 1/2 cups) beef stock
Steamed spinach or green beans, to serve


When purchasing beef to roast, look for a fairly even-sized piece. You want a piece that has a little bit of marbling throughout and fat on the top. The marbling will help keep the beef moist and tender during cooking while a thin layer of fat on top will help protect the beef from drying out. There are plenty of beef cuts which are suitable to roast (see right). Preheat panggangan to 220°C. Heat 2 tsp of the butter and 2 tsp oil in a large shallow flameproof roasting pan over high heat. Cook the roast, turning occasionally, for 5 minutes or until well browned. (If you don’t have a flameproof roasting pan, you can use a frying pan to brown the beef and then transfer to a roasting pan.)

Remove roasting pan from heat and season beef all over with salt and pepper. (The beef is seasoned after browning because salting may draw the moisture out of the beef, making it tough.) Place the potatoes, 3 tsp of the remaining butter and 1 tsp of the remaining oil in a bowl. Use your hands to rub the butter and oil evenly over the potatoes. Season with salt and pepper. Arrange the potatoes in a single layer around the beef.

Cook beef and potatoes in preheated oven, basting beef with the pan juices once during cooking to keep it moist, for 30 minutes.

Place remaining oil and butter in another roasting pan. Place in panggangan for 5 minutes or until butter melts. Add carrots and toss to coat well. Turn potatoes and baste beef. Add carrots to panggangan and cook, shaking pan occasionally, for 25 minutes until beef is medium or until cooked to your liking.

Transfer beef to a carving tray and cover loosely with foil. Set aside for 15 minutes to rest. It is important to rest before serving as it allows juices and heat to redistribute. While beef is resting, transfer potatoes to a tray lined with baking paper. Increase panggangan temperature to 250°C. Return potatoes to panggangan and continue to cook while beef is resting. To make gravy, strain pan juices from the roasting pan into a heatproof jug. Return 2 tbs of pan juices to the roasting pan (alternatively, if you don?t have a flameproof roasting pan, transfer to a saucepan) and heat over high heat. Add the flour and cook, stirring, for 1 minute or until mixture bubbles.

Gradually add the stock and cook, scraping the pan with a flat-bottomed wooden spoon to dislodge any bits cooked onto the base of the pan. Boil, uncovered, stirring occasionally, for 8-10 minutes or until the gravy reduces and thickens slightly. Strain gravy into a warmed serving jug.

Carve the beef across the grain and serve with the gravy, roast potatoes, roast carrots and steamed spinach or beans.


Other beef cuts suitable to roast: Eye fillet and butt fillet: Brown beef in a little olive oil in a flameproof roasting pan (or in a frying pan and transfer to a roasting pan once sealed) over medium-high heat, turning occasionally, for 5-8 minutes or until well sealed. Roast in an panggangan preheated to 220°C following cooking times below. Set aside, covered loosely with foil, for 10-15 minutes before carving. Per 500g: Rare – 10-15 mins Medium – 15-20 mins Well-done – 25-30 mins Bolar blade, rump, sirloin, standing rib roast, silverside, topside and round: Cook in an panggangan preheated to 220°C for 15 minutes and then reduce temperature to 180°C and follow cooking times below. Set aside, covered loosely with foil, for 10-15 minutes before carving. Per 500g: Rare – 10-15 mins Medium – 15-20 mins Well-done – 20-25 mins To use these cuts in the basic recipe, reduce the butter tossed with the potatoes in step 2 to 1 tsp. Add the potatoes to roasting pan after reducing the panggangan temperature to 180°C. Add the carrots and roast for 40 minutes. Continue basic recipe from basting the beef in step 2. gravy variations: orange & mustard gravy: Replace half the stock with freshly squeezed orange juice. Add 1 tbs wholegrain mustard with the orange juice and stock in step 3. Stir in 1 tsp brown sugar just before serving. peppercorn gravy: In step 3, replace the flour with 1 tbs crushed black peppercorns. Cook in the roasting pan over medium heat, stirring, for 1 minute. Reduce the stock to 185ml (3/4 cup). Add 185ml (3/4 cup) thin cream to the pan with the stock. red wine & mushroom gravy: Add 150g sliced mixed mushrooms (like Swiss brown, oyster and shiitake) to the roasting pan in step 3 before adding the flour. Cook, uncovered, over high heat, stirring often, for 5 minutes or until soft. Replace half the stock with dry red wine. red wine & rosemary gravy: Add 1 crushed garlic clove and 1 tbs chopped fresh rosemary leaves to the roasting pan in step 3 before adding the flour. Cook, stirring, for 1 minute. Replace half the stock with dry red wine.

FODMAP friendly recipe for a Low FODMAP diet.

Australian Good Taste – August 2002 , Page 82
Recipe by Alison Roberts

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *