Roast Beef and Vegetables
Moderate difficulty | Good source of iron
Serves 4–6
Ingredients
700g topside beef roast
2 cups salt-reduced beef stock
2 tablespoons plain flour
3 teaspoons minced garlic
3 medium potatoes, halved
1 cup frozen peas
2 cups pumpkin, roughly chopped
1 cup broccoli
2 tablespoons olive oil
Pepper, to taste
Method
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Preheat oven to 180°C.
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Place beef in a large roasting pan. Season with garlic and pepper. Roast for 15 minutes, add potatoes and pumpkin (in a separate dish if you run out of room) and return to the oven for a further 30 minutes or until cooked to your liking. If you have a larger piece of meat, it will need to be cooked for longer.
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Meanwhile, steam, boil or microwave broccoli and peas.
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Once the roast is cooked, remove from the pan and wrap in foil to rest. Transfer the roasting pan (with cooking juices but vegetables removed) to the stovetop over a low–medium heat. Add beef stock. Mix the flour in a small amount of water to form a runny paste and slowly add to the roasting pan. Simmer until the gravy thickens.
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Spoon gravy over slices of beef and serve with roast potatoes and pumpkin, broccoli and peas.
Smart tips
- Leftover roast beef can be used for sandwiches the next day.
- Add different spices to your beef or try other roasting meats.
