Roast beef with vegetables

Prep: 20 mins
Cook: 180 mins
Roast beef with vegetables
This crowd pleasing one pan meal makes an easy yet satisfying dish to serve at gatherings.
 

4kg round roast beef, tied

3 medium butternut squash peeled, halved and sliced into 1.5cm pieces

6 medium carrots, cut into 8cm lengths

2 small red cabbage heads, cored and cut into wedges

Large handful thyme sprigs

2 tbsp olive oil

Preheat the oven to 180°C / 350°F / Gas mark 4.

Season the beef with salt and pepper and place, fat side up, in the centre of a shallow roasting pan. In a large bowl, toss the squash, carrots, cabbage and thyme with oil and season generously with salt and pepper.

Scatter the vegetables around the beef.

Roast until squash is tender when pierced with a knife then remove the vegetables from the pan and set aside covered in foil.

To cook the beef medium-rare, allow 11 minutes per 450g, medium 14 minutes per 450g and for well done 16 minutes per 450g.

Check the beef occasionally as it may need more or less time depending on your oven. When cooked, wrap the beef loosely with foil and let it rest for 10 minutes before slicing.

Serve on a large platter with the vegetables on the side.

Serves
16

Preparation Time
20 minutes

Cooking Time
180 minutes

Main ingredients
Beef, Vegetables, Oil, Herbs

Recipe Type
Party Food, Entertaining, One Pot

Level of Difficulty
Easy

To cook the beef medium-rare, allow 11 minutes per 450g, medium 14 minutes per 450g and for well done 16 minutes per 450g.
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