Roast beef with steamed veg and roast potatoes. roast topside of beef from Iceland with roast potatoes and vegetables --- If you would like to support the channel. Slow-roasted beef makes the ultimate Sunday lunch, served with wonderfully crispy roast potatoes. Coating with a sugar and mustard mix and cooking in a foil parcel alongside plenty of fresh veg and stock gives super succulent meat and tender veg.

Try it stuffed with seasonal veggies, crusted with herbs or wrapped up in ham..on Yummly Natural Roast Beef With Vegetable Hash, Open-faced Roast Beef Sandwiches, My Slow Cooked Roast Beef With Vegetables And Mushroom Gravy. Heat remaining oil in a roasting pan and sear meat on all sides. You can cook Roast beef with steamed veg and roast potatoes using 12 ingredients and 17 steps. Here is how you cook that.

Ingredients of Roast beef with steamed veg and roast potatoes

It's 1 of joint of beef.
Prepare of Extra beef fat.
It's 1 handful of fresh rosemary leaves.
Prepare 1 of large glass of red wine.
Prepare 3 of large potatoes.
It's 1 head of broccoli.
Prepare 1 bag of green beans.
You need 1 tsp. of Cornflour.
You need 1 of bay leaf.
It's 2 cloves of garlic.
You need 1 tablespoon of gravy granules.
You need of Salt and pepper.

For the potatoes: Rinse, peel, thinly slice and lightly salt potatoes. Layer in a buttered baking dish. Combine cream and gruyère, season with salt. Can anything beat a roast beef dinner?

Roast beef with steamed veg and roast potatoes step by step

Put the beef in a sealable freezer bag and pour in the wine. Seal and leave overnight (or for a few hours if you want to cook it today).
Next day pour the wine and meat juice into a pan, swish the bag out with a little water. This is the beginning of what will in the end be your delicious gravy.....
Cut the extra fat, mix.with fresh rosemary, a tsp. of fresh salt and a few generous grinds of black pepper and scrub the joint with your hands all over.
Put the meat in a hot oven (200°C) for an hour, then turn down to 120°C and leave for another half hour.
During the last half hour get your veg ready - peel and boil potatoes for 20 mins, strain. Cut beans and broccoli into bite size pieces..
Put water in the bottom pan and stack the steamers on top. Boil for just 5 minutes then drain the water into the gravy pan.
And put that on a moderate heat with the onion, bay leaf and garlic. Once bubbling put heat at minimum.
Take the meat out.
Put the tasty bits from the tray into the gravy pan.
Pour the juices into a bowl.
and put the joint in a serving dish. Cover and leave to rest while you see to the trimmings.
Carefully spoon the fat from the top of the juices into the beef roasting tin. Spread around, add the boiled potatoes, stir around a bit more, and put in the oven for 10 minutes at 22°.
Pour the remaining juices 8nto the gravy.
And add the water from the steaming pan too. Bring to boil and add the gravy granules and 1 teaspoon of corn flour diluted in a little bit of red wine.
Heat two serving dishes by boiling a kettle and pouring hot water in both. Pour the water down the sink, dry and put veg in one dish.
And the potatoes in the other one.
Turn off the oven and put veg and potatoes in to keep warm while you carve the beef. Drain the gravy through a seive and pour a little over the meat. Put the rest in a jug. Enjoy with the rest of that bottle of red wine you uncorked hours ago!!!.

This traditional recipe includes duck-fat roasties and a red wine gravy that is everything you want gravy to be. To serve, carve the beef into thick slices and pile on plates with the Yorkshire puddings and roast potatoes. Pour lashings of gravy over the top. A lean cut of tender beef pairs well with roasted peppers, onions, and potatoes for a hearty and satisfying meal. Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.