Ingredients

1.5 kg quality Angus Beef (sirloin or topside)
2 medium onions
2 carrots
2 sticks celery
1 bulb garlic
1 small bunch fresh thyme and rosemary
olive oil
sea salt
freshly ground black pepper
1 tsp of mustard powder
2 Tbsp of Worcester sauce

METHOD

Prepare the Beef

Take your beef out of the fridge 30 mins before it goes into the oven. Preheat your oven to 240°C. No need to peel the vegetables, just wash them and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veges, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil, Worcester sauce and season well with salt and pepper, sprinkle on the mustard powder and rub it all over the meat. Place the beef on top of the vegetables.

Cook the Beef
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 mins earlier. For well done, leave it in for another 10 to 15 mins.

If you’re doing roast potatoes and veggies, this is the time to add get them into the oven for the last 45 mins of cooking. Baste the beef halfway through cooking and if the veges look dry, add ¼ cup of water to the tray to stop them burning.

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 mins or so. Cover it with a layer of tinfoil and a tea towel.

When rested, slice your beef add to plates along with the veges. Have your favourite gravy and sauce on hand and serve