Prepare the perfect roast beef every time, full of flavour, juicy and tender.
Preheat the oven to 475°F, fan oven to 450°F. Sprinkle thyme leaves, salt and freshly ground pepper on a board; rub some olive oil over the beef and roll over the prepared seasoning.
Place the seasoned beef on a roasting pan together with the onions and carrots.
Drizzle some olive oil over the vegetables. Reduce temperature to 400°F, fan oven 375°F, and place the pan in the middle rack.
Roast for 1 hour and 5 minutes, about 18 minutes per pound, for well done meat. Move the meat to a cutting board, cover with kitchen foil and let it rest for 20-30 minutes.
Carve into very thin slices and serve with roasted onions and carrots from the tray.
While the beef is resting, make gravy with the pan juices, prepare a horseradish sauce, or potato mash to serve with the roast.
If you take the meat out of the refrigerator in advance, 20-30 minutes before cooking, to be at room temperature, the results will be even better.
Heating the oven to a higher temperature before cooking, to lower it down when placing the meat, allows for the loss of heat that happens when opening the oven to place the roast. The roasting begins at the right temperature, the meat is seared and results are juicier than if the oven was heated to roasting temperature alone.
Roast beef is perfect for a celebration or a Sunday roast.
Food in Europe