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The Best Roast Beef

Outside Round Beef with Rosemary on a Cutting Board -Photographed on Hasselblad H3D2-39mb Camera

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.

Top it off with rich beef gravy and Yorkshire puddings…and don’t forget the horseradish.


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Roast Beef Dinner

Course Main Course, Main Dish
Cuisine Edwardian, English, Titanic, Victorian
Cook Time 1 hour
Total Time 1 hour
Servings 8 people

Ingredients

  • 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

Instructions

  • 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.

Notes

To complete your dinner you will also need:
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