A roast Sunday lunch has got to be in my top 3 favourite meals. It reminds me of all the things I love most in life; family, Christmas, celebrations, laughter, delicious heart warming food and just general blissful happiness! When your mum, granddad, mother-in-law or whoever the chef is in your family gets the roast right, for a split second everything is quiet and all you can hear is hums of ‘mmm’s’ ‘ahhh’s’. It sounds ridiculous that food can have such an influence on the way you feel about someone, but you honestly can’t help but love them that little bit more! Whether it’s chicken, beef, lamb or anything else, a roast done well is mouth watering, comforting and delicious and the best thing about it is you get all your favourite foods (normally crammed full) onto one plate!

Naturally since moving to Dubai, the roasts have become very few and far between. We don’t have the round-the-corner pubs or cold days when all you want is a warm fire and pot of cranberry sauce! But just because they’ve become more scarce, it doesn’t mean i’ve forgotten the feeling and joy in eating them! So this weekend I had one goal : to create and cook the most satiating and heart-warming Sunday roast that brings me straight back into the living room of my family home! And with the extra little caveat of making sure it is bursting with nutritious earthy ingredients that are not only healthy but taste heavenly. Judging by the look of Jack’s face, I think it may have been a success!

The beef is full of juiciness and enriched with flavour by the garlic and rosemary ‘crust’. Roasting all of the root vegetables together gives this incredible array of sweet and earthy tastes and matched with the garden mint peas the plate is the perfect balance of refreshing and rich. Everyone has their own preferences with gravy, I make my own with the juices from the roasting pan, stock, pan fried onions and flour but you can do it whichever you like. The flavour from making your own is far greater and healthier than instant gravy like Bisto so give it a go if you can.

I hope it puts a warming smile on your faces and you enjoy it as much as I did!

Roasted rosemary garlic beef with honey mustard root vegetables

 

Print

Prep time

20 mins

Cook time

1 hour 15 mins

Total time

1 hour 35 mins

 

Roasted beef with honey mustard root vegetables

Recipe type: Carly's Kitchen

Serves: Serves 3-4

Ingredients

For the Beef

• 900g Top Side of Beef
• 2 sticks fresh rosemary
• 2 garlic cloves
• 2 Tbs olive oil
• Large pinch of cracked black pepper and sea salt
• 1 Tsp coconut oil for searing.

For the Root Vegetables

• 400g Pumpkin
• 2 large parsnips
• 2 large red onions
• 1 sweet potato
• 2 garlic cloves
• 1 Tbs whole grain mustard
• 1 Tbs honey
• 1 Tbs white balsamic vinegar
• 1 Tbs olive oil
• Pinch of cracked black pepper and sea salt

For the Peas

• 200g organic peas
• Large handful of Fresh mint leaves
• 1 Tsp coconut oil

Instructions

Prepare the Beef

1. Make the marinade by combining the olive oil, salt & pepper, chopped garlic and chopped fresh rosemary in a small bowl.
2. Mix well then massage thoroughly into the beef, covering the whole piece.
3. Cover the beef with cling film and set aside for minimum of 2 hours in the fridge. *See Notes
4. Pre-heat the oven to 210℃

Prepare the Root Vegetables

1. Chop up the pumpkin (skin on) and sweet potato (skin on) into equal size chunks.
2. Peel the onions and then quarter
3. Slice the parsnips into halves and core, then chop up further into 16 pieces.
4. Place all vegetables into a roasting pan with the 2 garlic cloves
5. In a small bowl combine all the wet ingredients from the vegetable section for the marinade and pour over the veg, tossing them around so fully covered in the honey and mustard marinade.

Roast

1. Place the vegetables in the oven for 45 minutes.
2. Just before 45 minutes is up, you need to sear the beef ready to roast.
3. Add tsp coconut oil to a frying pan and heat until very hot.
4. Lay the beef on the hot pan and sear for 20-30 seconds on each side, turning it as each side is done (incl. top and bottom) until browned.
5. Add the beef to the centre of the roasting vegetable tray and roast for a further 20-25 minutes until the beef is a lovely rare pink colour and vegetables are soft and starting to crisp.
6. Prepare the peas by boiling in water for 3-4 minutes, strain them and add the finely chopped mint and tsp of coconut oil - mix well.
7. Slice the beef and serve. * See notes

Notes

* You can leave the beef in the fridge overnight for maximum flavour
* Before serving, make the gravy if you would like to add this to the dish to ensure everything remains hot. If you are making your own gravy, remove the beef from the oven and wrap in foil, leaving to sit for 10 minutes. This will gather plenty of delicious meat juices which you will use to make the gravy.

3.2.2925