Recipe Index

Ingredients

• 3 lb 5 oz beef roasting joint (top blade, eye of round or similar)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Dijon mustard
• 2 1/2 tablespoons balsamic vinegar
• 1/2 cup soy sauce
• 1/4 cup olive oil
• 1 tablespoon white sugar
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 3 potatoes, cut into 2 in chunks
• 4 carrots, peeled and cut into 1½ in pieces
• salt and pepper
• 1/4 cup flour
• 2 1/2 cups beef broth, low sodium
• 3/4 teaspoon black pepper, coarsely ground

Method

1. Mix the marinade ingredients in a large zip-lock bag, add the beef, and marinate for 2 days (24 hours minimum, 3 days maximum).
2. Take the beef out of the fridge 1 hour before cooking and heat the oven to 450°F.
3. Put the vegetables in an ovenproof skillet, pour the marinade over them and toss, remove the beef from the marinade, and set the beef on top of the vegetables.
4. Drizzle the beef with oil and roast for 20 minutes.
5. Reduce the oven to 350°F and roast for a further 35-40 minutes until a thermometer in the centre registers 111°F for medium rare.
6. Rest the beef loosely covered with foil for 20-30 minutes until the internal temperature rises to 125°F, returning the vegetables to the oven to brown if needed.
7. Slice the beef thinly and serve with the roast vegetables and juices, or make a gravy by cooking the flour in 2 tablespoons of the skimmed pan juices over medium-high heat for 1 minute, slowly adding the broth, and simmering for 2 minutes until thickened, with the pepper and salt to taste.

Prep: 10 min · Cook: 70 min · Total: 80 min

Nutrition (per serving, where published)