“COOK ON ANY OTHER DAY AT YOUR OWN RISK. There is nothing like a Sunday Roast to make going to work the next a little more bearable. You have to be prepared for this one as it does take a while to cook but the prep is pretty simple “
|Serving size : 150g beef, 1 potato, 1/2 onion, 1/3 carrot, 50g beans, 50g broccoli, 50g butternut pumpkin|
|Fat - total|
|*Guide Only - values will change if recipe is changed|
Prep Time: 10-20 mins
Cook Time: 1 hour (roughly 1 hour per kg, veggies always 1 hour)
Skill Level: Intermediate
Servings: 1 kg meat will equal approx 6 servings
- 1kg Scotch Fillet Roast (Recommend getting meat from a butcher…don’t fuck up your Sunday night with inferior meat from a supermarket)
- 3 Brown Onions
- 6 Small Potatoes
- 2 Carrots
- 300g Green Beans
- 300g Broccoli
- 300g Butternut Squash
- Optional: Herbs/Spices/Red Wine Vinegar
- Marinate your meat. I use an array of Italian herbs and some red wine vinegar. Ideally you want to do this the day before for the best flavour but if you are like me you will leave to the last minute. Still tastes pretty good.
- Similarly, you should leave the meat out for 1 hour to get to room temperature but I usually forget to do that also.
- Pre-heat the oven to 180◦C (or 356◦F for all you Trump supporters).
- Place meat in cooking tray. HOT TIP: layer the tray with aluminium foil to save on mess and angry missus.
- Slice vegetables and place around meat.
- Place in oven and cook for 1 hour.
- Cut up the green beans/broccoli and place in steamer 20 mins before meat is ready. If you don’t have a steamer then no beans for you…or chuck them in the microwave, do what you want I don’t care.
- Let the meat rest for 15 mins wrapped in aluminium foil for best result but let’s be honest, you ain’t gonna do that either.