ROAST BEEF & VEGETABLES

There is no Sunday without a roast. I think roasts are the easiest dishes to prepare because you marinate and then leave the oven to do all the work. So, on Sundays, the roast is always my go-to dish.

Serves  6

Ingredients

• 1.5kg beef roast
• salt and pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon dried thyme
• ¼ cup Worcestershire sauce
• 1 teaspoon olive oil
• ¼ cup tomato paste
• 2 medium red onions, quartered
• 300g baby potatoes
• 250g baby carrots
• 2 red peppers, pith removed, and roughly chopped
• 1 yellow pepper, pith removed, and roughly chopped

Method

1. Preheat the oven to 180ºC.
2. Season the beef roast all over with salt and pepper. Set aside.
3. In a small bowl, mix the garlic, brown sugar, dried thyme, Worcestershire sauce, olive oil and tomato paste. Rub the mixture all over the beef.
4. Place the beef in a roasting dish and cover with foil. Roast in the oven for 1 hour, then remove the foil and add the onions, potatoes, baby carrots and peppers to the dish. Cover again, return to the oven and roast for a further 30 minutes. Discard the foil and roast, uncovered, for another 15 minutes, until golden brown.
5. Serve.