Christmas Roast Beef

Christmas Roast Beef is an ideal option instead of or in addition to the traditional turkey. I have cooked roast beef for Easter, Christmas, Thanksgiving and every other occasion for years and never had a complaint. Served as part of the main dish, any leftovers can be used for a lot of other meals.

Christmas Roast Beef

A lovely recipe to cook a superb beef roast

4.73 from 130 votes

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Course: Main Dish

Cuisine: British

Keyword: Beef, Left Overs, Roast

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Resting Time: 20 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 8 People

Calories: 660kcal

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Ingredients

 

MetricImperial

• 2 kg topside of beef
• 2 large onions chopped
• 2 large carrots chopped
• 2 stalks celery chopped
• 1 bulb garlic split into cloves
• 1 bunch rosemary fresh
• Olive oil

Instructions

• Ensure the beef is at room temperature by removing it from the fridge at least 30 -45 prior to cooking.
• Preheat the oven to 475F/240C/Gas Mark 9
• Clean and chop the vegetables and place in the bottom of the roasting tray.
• Remove the garlic cloves from the bulb and scatter them around the tray. No need to peel.
• Add the rosemary to the roasting tray
• Drizzle the vegetable and garlic with olive oil.
• Place the room temperature beef on a chopping board and season well with salt and pepper and a good drizzle of olive oil. Rub the seasoning and oil all over the beef.
• Place the beef on top of the chopped vegetables.
• Place the roasting tray in the oven on the middle shelf and close the door.
• Immediately reduce the heat to 400F/200C/Gas Mark 6 for 50 minutes for medium rare, 1 hour for medium and 1 hour 10 minutes for well done.
• Make sure you baste the beef halfway through with the juices for a lovely moist roast. If the vegetables are looking a little dry you can add a little water but not too much.
• Once the beef is cooked how you like it, remove from the oven and transfer the beef to a pre warmed plate and cover with foil and a kitchen towel and allow to rest.
• Carve when ready.
• Drain any fat from the roasting tray and use the juice and vegetables as a base for the gravy.

Nutrition

Calories: 660kcal | Carbohydrates: 6g | Protein: 44g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 22g | Trans Fat: 3g | Cholesterol: 178mg | Sodium: 190mg | Potassium: 816mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3061IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 5mg