Deciding what to feed the masses over the festive season shouldn’t be hard. If it is a braai one night, a good old Gammon Roast or a proper Beef Pot Roast with Rosemary and Pepper the next, with these options everyone will be more than satisfied.
What I love about roasts is the absolute simplicity with which you can execute a mouthwatering feast, by simply slow roasting it and serving it with delicious vegetables, roasted potatoes and gravy. And not to mention the amazing leftovers…
And, this festive season your first stop should be the amazing meat specialists at Biltong@za. Did I mention this before? So listen up! This beautiful topside roast was what we got to feast on this week, and by feast, I mean having a special pre Christmas dinner with the best people and good wine.
And it was hubby’s Birthday!
It was epic.
I kept my roast pretty straight forward with a well peppered topside beef roast, slow roasted until perfection with loads of rosemary, delicious gravy and all the trimmings…
|Prep Time||10 min|
|Cook Time||2 hours|
- 2 kg topside beef
- 10 tablespoons freshly ground black pepper
- olive oil to rub
- salt to season
- few stalks fresh rosemary
- 800 gr baby potatoes washed and parboiled
- seasoning for potatoes
- olive oil for potatoes
- 4 cups mixed veggies to roast
- seasoning for veggies
- olive oil for veggies
- 2 tablespoons butter
- 2 tablespoons flour
- Preheat the oven to 160 degrees Celsius.
- Rub the roast with black pepper and olive oil. Season with salt.
- Heat a large oven safe casserole dish, with a little olive oil and brown the meat on all sides.
- Transfer to the oven, add the herbs and roast for 2 hours covered, turning it over half way through.
- You can open the casserole and roast for another few minutes on high, if you want to brown it up even more.
- In the meantime, gently smash the boiled potatoes, and add it to the roasting casserole to roast and crisp up.
- You can also now add the vegetables to a roasting tray and roast for about an hour on the lower oven rack.
- When roasting time is done, remove the meat from the casserole dish, also remove the potatoes, leaving one or two to mash into the cooking juices.
- Reduce the cooking juices to half or until you have desired thickness, season with salt and pepper
- Combine the flour and butter and add to the gravy as it is reduced to thicken up.
- Serve your meat with gravy, potatoes and vegetables.