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

Cook Time: 1

Resting Time: 20

Total Time: 1 30

Servings: People

Calories: 660kcal

Ingredients

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

Christmas Roast Beef