This makes a wonderful Sunday dinner tradition, a one-pot meal with your main and veggies.
It is such a great meal, it was famously was served to third-class passengers on the Titanic.
Roast Beef Dinner
- 1 3-5 pound good quality roast (top sirloin roast, prime rib) 3 – 5 pounds*
- kosher salt & freshly ground black pepper
- EVOO (extra virgin olive oil)
- 3 red onions halved
- 2 heads garlic plus
- 4 garlic cloves peeled
- 3 lbs roasting potatoes quartered
- 3 fresh rosemary sprigs
- 2 inches piece gingerroot
- Preheat oven to 450 degrees F (230 degrees C, Gas Mark 8), and heat a large thick-bottomed roasting pan on the stovetop.
- Rub the roast generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
- Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven (about 1 1/2 hours depending on the size of the roast.
- After 30 minutes, take the tray out and toss in the vegetables and rosemary. Sprinkle olive oil over the top.
- Pick out the garlic bulbs, and carefully squeeze out the garlic, spreading all over the roast.
- Grate the ginger over everything in the tray.
- Put the roast back in the oven and roast to your taste. I use a digital thermometer, inserting a probe in the centre of the roast and set to my desired setting (135 for medium rare)I just wait for the alarm to sound. Rare: 120 – 125 degrees F Medium Rare: 130 – 135 degrees F Medium: 140 – 145 degrees F Medium Well: 150 – 155 degrees F Well Done: 160 degrees F and above
- Remove the vegetables to a serving dish to keep warm
- Place the beef on a plate, covered with foil, to rest, for half an hour. This lets the juices settle in.