Great recipe to adapt to suit the whole family! Who doesn’t like a roast dinner!
A roast is pretty much as delicious with lots of veg and no spuds.
• Enough roasting Beef for 80 g each when cooked
• 1 onion peeled and halved
• 200 g of diced carrots & greens
• Gravy; 2 teaspoons of flour, Vegetable water saved & 1 vegetable or beef stock cube.
Put beef joint in roasting dish and cook in hot oven (180 degrees C) for the time recommended according to weight/instructions. Add the peeled onion halved and placed beside the meat. Season with salt and pepper.
When it is cooked according to how red you like the meat, remove meat and halves onions from dish, transfer to carving board and cover to keep warm.
Keep the tray in which the meat was cooked to use the juices for the gravy. Throw in a couple of heaped teaspoons of flour and stir into the oils and juices in the baking tray.
Meanwhile steam or boil the veg. When the veg is cooked add a cupful of the water used to steam/boil the veg to the baking tray to make the gravy. Simmer the gravy in the tray on a low heat, stirring frequently until thickened.
If you are serving for a family, you may wish to include potatoes for them, but would advise you skip them as they do cause a major blood sugar spike.
Carve the meat, and serve with the veg and gravy.