Roast Beef


This recipe is ridiculously easy and is so delicious. I find the more simple for a roast the better. This is a top sirloin oven roast served with peppercorn gravy, roast potatoes and glazed carrots.


Roast:

1 top sirloin oven roast (1-1.5kg)

2 tsp dijon mustard

salt

steak spice


Peppercorn gravy:

2 Tbsp butter

2 Tbsp all purpose flour

1 tsp peppercorns

1 1/2 cups beef stock


Carrots:

4 large carrots, diced

1 tsp canola oil

1 tsp honey

salt

pinch cinnamon


Potatoes:

12 mini red potatoes

splash of oil

salt

pinch garlic powder

pinch dried thyme



Roast:

Preheat oven to 425˙F.


While oven is preheating prepare roast. On parchment lined baking sheet place roast. Fully coat roast with dijon mustard. Try and get it as even as possible. Season generously with salt and steak spice. Once oven is preheated bake roast for 15 minutes. Lower oven temperature to 200˙F. Cook for 1 hour - 1.5 hours. This will depend on the size of your roast and what temperature you are looking to achieve. I have written down the exact size I did in the notes if you would like to compare. Cook until internal temperature reaches 130˙F.


Allow to rest for 20 minutes before slicing into it.


Peppercorn Gravy:

Heat sauce pan with butter until fully melted. Stir in flour until well mixed. Add in peppercorns. Cook butter and flour for 2 minutes on low. Gradually mix in stock 1/2 cup at a time while stirring to ensure there are no lumps. Cook on low heat for 20 minutes stirring constantly. Also make sure to add your drippings from your roast, this makes it so good. Also you'll notice I didn't add any salt, do this to taste. I didn't need to since my stock was salty enough.


Glazed Carrots:

Preheat oven to 425˙F. Toss all ingredients together in a bowl and put onto a parchment lined baking sheet. Roast for 25-30 minutes until tender and caramelized.


Roasted Smashed Potatoes:

Preheat oven to 425˙F. Place potatoes in pot and cover with cold water. Salt your water generously. Bring pot to a boil and cook until potatoes are fork tender. Remove potatoes from pot and pat dry. Place onto a parchment lined baking sheet. Either with the palm of your hand or a form lightly smash potatoes. Lightly spray with oil and season with salt, garlic powder and dried thyme. Bake for 15-20 minutes until crispy.

Notes:

Timing of roast will depend on the size of the roast. Mine was 1.176kg and I cooked it for 1hr15mins. Ensure to let it rest, this will help with even colouring.


If you're are like me and only have one oven, here is what you could do. Bake your potatoes and carrots until just done. And then once the roast is resting re heat them so everything will be ready at the same time.