Catherine's Sunday Roast
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serves:
6
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yield:
6 servings
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ready in:
1 hour 35 mins
(5 mins
Prep
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1 hour 30 mins
Cook)
This was my mother's signature recipe. Simple, but classic - you can't go wrong. Slice it lengthwise, very thinly. Leftovers are delicious cold for sandwiches with wholegrain mustard.
Recipe provided by:
Allrecipes
ingredients
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1.4kg (3 lb) beef topside roasting joint
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4 cloves garlic, halved
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1 teaspoon coarsely ground black pepper
preparation method
- Preheat oven to 200 C / Gas mark 6. Secure roast with cooking string.
- Make 8 slits around the roast about 1cm deep and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting tin.
- Roast in preheated oven for 20 minutes. Reduce heat to 160 C / Gas mark 3, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing.
- To serve, slice very thinly, and use the meat drippings for gravy.