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Roast Beef Dinner

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Instructions

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Take the Beef Joint out of the fridge and allow it to come to room temperature for at least an hour.
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Preheat the oven to 220°C/200°C fan/gas mark 7. Chop the Potatoes into chunks, chop the Carrot and Parsnip into batons, slice the Red Onion and prep the Garlic Clove (chop, grate, press). Add them to a roasting tin, mix them together and drizzle oil over the top. Place the Beef Joint on top of the vegetables and season it with salt and pepper.
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Roast the Beef Joint for 20 minutes per 500g for rare, 25 minutes per 500g for medium, or 30 minutes per 500g for well-done. You can also use a meat thermometer to check the internal temperature of the meat (55°C for rare, 60°C for medium, and 70°C for well-done).
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After the first 30 minutes, reduce the oven temperature to 190°C/170°C fan/gas mark 5 and continue to roast the Beef Joint. Remove the Beef Joint from the oven and allow it to rest for at least 15-20 minutes before carving. 5 minutes from the end add the Yorkshire Pudding.
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While the Beef Joint is resting, you can make the Gravy. Add the Gravy to boiling Water from the kettle and stir.
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Serve the Beef Joint with the roasted vegetables and Yorkshire Pudding. Add the Gravy on the side. Eat and enjoy!
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