Roast beef and veg. Grab a large roasting tray, the biggest that will fit into your oven. Throw all of the veg into the roasting tray and coat in plenty of oil, salt Once the beef is cooked to your liking (you can make sure using a temperature probe) remove the beef from the oven. Transfer the beef and the veg.

Find out how to make this gorgeous recipe with red wine, baby veg and new potatoes at Tesco Real Food today. For the roast vegetables: Mix all the vegetables with the garlic, and then season with salt and pepper and place in an ovenproof dish. Member Recipes for Roast Beef With Roasted Veg. You doing stewing toast Roast beef and veg adopting 11 compound as well as 14 including. Here you go score.

ingredients of Roast beef and veg

It's of Beef joint (of any size).
It's of Beef rub.
You need of Butter.
Prepare 1 clove of crushed garlic.
You need of Salt.
Prepare 1 tablespoon of crushed black pepper.
You need of Roast veg.
It's of Assorted veg.
It's 1 of cannonball onion.
You need of Thyme, rosemary (any British garden herb really).
Prepare of Vegetable oil.

The easiest and tastiest pot roast I've ever made! Syns: Free (using cheese as a Healthy Extra) Sunday lunch is a time to enjoy a filling feast with family or friends before the working week begins again. Slow roasting beef gives you a juicy, tender roast served best with your favorite veggies. You will be amazed at how easy this roast beef is to prepare.

Roast beef and veg compound

In this recipe you'll be handling raw meat with other produce so don't forget to wash your hands and wipe down surfaces when necessary.
Preheat oven to 180°C and a pan to a medium/ high heat.
Add the crushed peppercorns into a bowl large enough to fit your joint of beef into. With the peppercorns add a pinch of salt, the garlic and a generous knob of butter this will become a coating for the joint. At this stage you can add any other spices of your choosing depending on what you're planning to serve the beef with, harrisa is a really good shout here for a slight kick!.
Add the beef to the bowl and coat it in the mixture you just made.
Add a small amount of oil into your hot pan and fry the beef joint until all sides are sealed and golden brown.
Once the joint has browned put it in the oven on a large tray (juices and all!) We want it big enough to hold the veg too if possible. It will be in the oven for 10 minutes at this temperature before being turned down to 150°C.
While the beef is cooking rustically hack up some veg (skin on is fine)and the onion ready to go in the oven with about 40 minutes cooking time to go. There's no knife skill required here a chunky cut will work just fine.
For the potatoes a par boil can be done until they're cooked most of the way through but this isn't an essential step if you're trying to save on the washing up.
With the other veg toss it in the same bowl as you made the beef coating with a little oil and your chopped herbs.
The ten minutes should now be up and you should turn the oven down to 150°C, remembering to baste the joint every 15 minutes and depending on the size of the cut it should have just over an hour left to cook. More accurate timings can be found online for your exact joint. Set a timer for around half an hour as that'll be when the veg has to go in. If it starts to dry out add a little beef stock but if you don't have any a splash of water should do just fine..
If the joint looks too crispy don't be afraid to tin foil it every joint is different so you have to work with the one you've got, recipes are made to be altered!.
When the time comes throw everything into the oven for about 40 minutes if you have a meat thermometer the beef will be ready at around 60°C.
Rest the beef for 5-10 minutes whilst you make the gravy, be sure to add the juices from the roasting tray, don't waste any flavour!.
Serve and enjoy.

Gina Is there any Nutritional info you have for this roast beef and gravy so I can figure out the Point+ Please TIA. This is by far the simplest way to make roast beef and gravy. The go to joint for a succulent beef roast is a wing rib of beef, which has an eye of tender, marbled meat. Taken from the back of the loin, it can also be cooked off the bone by rolling it into a sirloin joint. Fore rib is a great alternative - taken from further up the loin, it has a seam of fat running through it.