Rosemary salt roast beef
Prep: 20mCook: 2hrTotal: 2hr 20m
This is my rosemary salt roast beef, with pepper, carrots and onion, roasted low and slow then rested for tender slices and easy gravy.
Ingredients
Metric
Directions
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Prep: 20mCook: 2hrTotal: 2hr 20m
- Step 1: In a mortar and pestle, grind the pepper, salt and rosemary.
- Step 2: Season the beef on all sides.
- Step 3: Lay the veg down onto a roasting tray and place the beef on top.
- Step 4: Pour 1-2 cups of water into the bottom of the roasting tray (to make your gravy).
- Step 5: Place the beef into a 220°c oven for 20 minutes.
- Step 6: After 20 minutes, turn the oven down to 180°c and continue cooking until you reach an internal temperature of 55°c for medium/medium rare. This should take about an hour. If you want it more rare/medium rare, pull it out at 45°c.
- Step 7: Let the beef rest for at least 45 minutes before you carve.
Video
About this recipe
This is a great way to roast a good cut of beef, seasoned with a delicious rosemary salt.
Keywords: Rosemary salt roast beef, Dinner, British, Beef, Roasted, Carrot, Protein, rosemary salt roast beef recipe, slow roast beef, roast beef with rosemary, Sunday roast beef, British roast beef dinner, tender roast beef with gravy, roast beef with carrots and onion
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