Rubbed beef roast with roasted roots

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Rubbed beef roast with roasted roots

Main Serves 6 1h 10 min
Roasting your potatoes and roots around the joint will work a treat, providing the beef has plenty of fat. These days, in our pursuit of lean meat, this is rarely the case, but olive oil provides a good and healthier alternative.


  • 3 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 1kg beef roast joint
  • 4 potatoes, peeled
  • 1 garlic clove
  • 6-8 tbsp mayonnaise (laydilay is good)
  • 1 tbsp parsley, chopped
  • 2 sweet potatoes, peeled
  • 4 carrots, peeled
  • salt and pepper


Prep time: 10 min
Cooking time: 1h
  • Step 1

    Preheat the oven to 180°C/Gas Mark 4. Add some of the olive oil to the thyme and season well before rubbing over the joint.
  • Step 2

    Cut the potatoes into chunks and toss in the remaining olive oil. Place in a roasting tray with the joint, sprinkle with salt and transfer to the oven.
  • Step 3

    Blitz the garlic, mayonnaise and parsley in a mini processor and set aside.
  • Step 4

    Cut the sweet potatoes and carrots into wedges and add them to the roasting pan after 20 minutes, turning in the oil before returning to the oven for a further 40 minutes.
  • Step 5

    Rest the meat for a few minutes before carving and serving with the roasted roots and green mayo.

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