One Tray Roast Beef with cherry tomato and garlic confit
1 Harvey Beef WA Beef Roast with Smoked Paprika and Garlic (approx 1.3kg)
2 knobs of garlic
4 punnets cherry tomatoes, mixed colours
4 red or yellow mini peppers / or 1 cup of thickly sliced capsicum strips
½ cup extra virgin olive oilFinal
1 tsp sea salt To serve
Leafy greens or broccolini
Roast Cooking Guide
Pre-heated oven 180 °C
Remove the roast from the refrigerator and bring to room temperature prior to cooking. Approximately 30 minutes.
Cook for 35 minutes for every 500g of meat
Cook in a baking tray with high sides, tightly covered with baking paper and foil. To Prepare
Preheat oven 180 °C 1. Slice garlic knobs in half and peel away any loose papery outers.
2. Remove roast from packaging, reserving the marinade liquid. 3. Place in a roasting pan with the cherry tomatoes, peppers, thyme and garlic heads. Drizzle over the olive oil and salt, cover tightly with baking paper followed by foil. 4. Roast according to weight using the guide above. 5. Remove roast from oven and rest, covered for 10 minutes.
6. Cook reserved marinade liquid in a small saucepan along with a quarter of a cup of cooking juices from the roast to make a delicious gravy. To Serve
Slice the meat and serve with tomatoes and gravy, over creamy mash potatoes and greens of your choice.