One Pan Roast Beef and Vegetables
This One-Pan Roast Beef and Vegetables is my take on an Australian classic. It is so easy to prepare and cook that it may turn into a mid-week meal rather than only a Sunday roast. You'll notice I've added my own twist by combining an olive oil and herb marinade that gives the beef a juicy and aromatic flavour, whilst the root vegetables are sweet, earthy, and flavourful.
What is Roast Beef?
Roast Beef is when a section of beef, is roasted at high heat and served as a main meal. The more popular cuts of beef used are Rump Roast, Topside, Sirloin, Blade, Eye Fillet or even Rump.
It is traditionally a national dish of England and is usually served on a Sunday, hence the term "Sunday Roast". A Sunday Roast consists of roast meat, roasted potatoes, and gravy.
Watch How to Make It
Helpful Tips
INGREDIENTS AND VARIATIONS
Beef Variations - Even though I have used a more expensive cut of beef for this recipe, it will also work well with a more economical cut such as the Oyster Blade Roast. A middle-of-the-range cut is the Rump Roast or Topside Roast. An even more tender cut is thought to be the Scotch Fillet Roast. I have chosen the New York Roast as it is tasty and has a good amount of fat on it to keep the beef tender and juicy and prevent it from drying whilst roasting. If the Oyster Blade, Rump, or Topside are chosen, I would suggest allowing the meat to marinate in the refrigerator for at least 4+ hours prior to roasting then take it out of the fridge at least 30 minutes prior to roasting. You want the beef to be as close to room temperature as possible. This allows the beef to cook more evenly.
Vegetable Variations - Potatoes, carrots, and parsnips are roasted vegetable crowd-pleasers, however, you can use any combination of root vegetables like turnips, daikon, sweet potatoes, and even beetroot. They all have similar baking times so they can easily be substituted (just make sure they are somewhat similar in size so they can roast evenly).
Seasoning - I like to keep my seasoning simple and let the ingredients shine, therefore I have used complementing herbs such as parsley, thyme, rosemary, and garlic. For more flavour use your culinary imagination and add marjoram or oregano.
What to serve alongside this recipe
Roasted vegetables
Steamed quinoa or rice
Simple green salad (lettuce and green onions with a lemon and olive oil dressing)
Greek salad
Fresh crusty warm bread
Gravy (see details below)
How to Make this Recipe
Prepare the marinade and coat the beef.
Prepare the vegetables. Cut into similar size pieces and drizzle with olive oil and season.
Place all ingredients into a baking tray.
Bake.
Allow resting before slicing (this is important as it allows the beef to draw back in its juices)
In the meantime, make the gravy.
Serve.
Other Roast Recipes
Lamb Leg Roast Kleftiko Style
Lemon Garlic Chicken and Potatoes
Roast Pork with Apple Sause and Dutch Carrots
https://www.createcookshare.com/single-post/2018/10/26/pork-roast-with-apple-sauce-and-dutch-carrots
Baked Salmon with Peas and Butter Beans
Halloumi and Vegetable Bake
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!
Happy Cooking, Margaret x
One Pan Roast Beef and Vegetables
Serves 8
Prep 15 minutes
Cook 90 minutes
INGREDIENTS
Roast Beef:
2kg whole New York Strip Roast / Strip Loin Roast
½ cup extra virgin olive oil
¼ cup chopped parsley
2 tablespoons thyme leaves
6 garlic cloves, finely grated or minced
2 tablespoons red wine vinegar
1 tablespoon American mustard
1 teaspoon sea salt
1 teaspoon freshly ground pepper
Root Vegetables:
8 medium-size Desiree potatoes, cut into quarters (800g)
3 parsnips, cleaned and cut in half or quarters (600g)
1 bunch of Dutch carrots, cleaned (400g)
½ cup extra virgin olive oil
¼ cup fresh rosemary leaves
Sea salt and pepper
INSTRUCTIONS
1. Pat dry whole strip roast with a paper towel and place into a roasting tin lined with baking paper.
2. In a bowl combine the olive oil, vinegar, mustard, garlic, thyme, and parsley. Massage all over and allow to sit for 15 minutes.
3. In the meantime, place all vegetables in a bowl and season with sea salt, pepper, rosemary, and olive oil. Place around strip roast in a baking tray.
4. Preheat oven to 160C fan-forced. Place strip roast into the oven and bake for 1 hour 30 minutes (this gives you a medium roast and the internal temperature should be around 50-55C)
5. Once baked, cover the entire tray to keep warm and rest for 15 minutes.
6. In the meantime, make gravy (see note and recipe below).
7. Using a sharp knife, slice beef into 1cm thick slices and serve with roasted vegetables and gravy.
Note: I have used Mingle Roast Beef Gravy.
It is all-natural, no sugars, dairy-free and soy free, and full of clean ingredients. It is very handy and tastes amazing. If, however you want to create your own gravy from scratch, this is my go-to recipe.
Gravy Beef:
2 cups beef broth or stock
¼ cup beef pan drippings
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup cold water
3 tablespoons gluten-free corn flour
Sea salt and pepper to taste
1. In a saucepan, bring to boil the beef broth/stock, and then add the pan drippings, garlic, and onion powder.
2. In a small bowl whisk together the cold water and corn flour until dissolved and also add to the saucepan along with a good amount of pepper and some salt.
3. Bring to boil and stir continuously until thickened. Serve immediately.
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