Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A classic roast, the on-plan way.
Equipment: Roasting tin; saucepans
Measures and names
Ingredients
- 1.2 kg beef roasting joint
- 1 tbsp oil, salt and pepper
- 1 onion
- 2 garlic cloves
- 400 g broccoli
- 300 g green beans
- 200 g cauliflower, for mash
- 300 ml beef stock, for gravy
- Horseradish, to serve
- Fresh thyme
Method
- Take the beef out of the fridge an hour ahead. Heat the oven to 220°C (fan 200°C). Rub the joint with the oil, salt and pepper and sit it on the onion, garlic and thyme in a roasting tin.
- Roast for 20 minutes, then reduce to 180°C (fan 160°C) and cook for about 40 minutes for medium (55–58°C for medium-rare, 60–65°C for medium on a thermometer).
- Rest under loose foil for 15–20 minutes — this matters more than exact timing.
- Set the tin over a hob ring, add the stock and scrape up the roasting juices. Bubble to reduce, then strain into a jug.
- Steam the broccoli and green beans; boil the cauliflower until very tender and mash with a little olive oil and seasoning.
- Carve the beef thinly across the grain and serve with the vegetables, gravy and horseradish.
Swaps and tips
A meat thermometer takes all the guesswork out of roasting beef. Leftovers make excellent cold roast beef salads.
Add carbs for the family (optional)
For the family, add roast potatoes (cooked in the beef fat) or a Yorkshire pudding. Keep the on-plan plate with greens and cauliflower mash.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 65 g | 12 g | 7 g | 28 g | 570 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
