Serve with roasted vegetables:

Toss thick slices of Golden Delight or Kipfler potatoes from Thomas Dux and toss with cubes of Pumpkin and halved Red Onions in Olive Oil.
Add a few whole cloves of garlic for extra flavour and aroma.
Roast for about half an hour or until vegetables are golden brown and tender. You can also add them straight in with the Beef Roast.

 

Roast Beef

For a perfectly succulent beef roast, simply follow these easy steps - they apply for all beef roasts:
  1. Take the roast from the fridge 10-15 minutes before cooking
    • Preheat the oven in line with the type of meat you are roasting.
    • Trim any fat and weigh the roast.
    • Boneless roasts like rib eye/scotch fillet benefit from browning before roasting.
  2. Use a roasting dish that is close to the size of the roast you are cooking
    • Place the roast on a rack in a roasting dish, this allows it to brown evenly. The exception is bone-in roasts like a standing rib roast; the natural arc of the bones raises the meat from the base of the roasting dish.
    • Brush the roast lightly with oil. Season with salt, pepper and any flavourings.
  3. Cook for the calculated time, baste the roast occasionally
    • Use the juices in the roasting dish to baste the roast as it cooks. Add a little stock to the dish if there's only a small amount of pan juices. Or make a baste to give your roast extra flavour.
    • Check for degree of doneness just before the estimated cooking time is up. For ease use a meat thermometer.
    • Or use tongs to test the roast. Gently prod or squeeze the roast - rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
  4. Allow the roast to rest before serving
    • This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.