Perfect roast beef

Perfect Roast Beef

Serves: 6 | Preparation time: 25mins | Cooking Time: 1 hr 5 mins plus resting time


  • 1½ kg Farm88 yearling beef roast*
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 bulb of garlic
  • 1 bunch of mixed herbs, such as thyme, rosemary, bay, sage
  • Olive oil
  • Seasonal vegetables


  1. Remove the beef from the fridge 30 minutes before cooking to let it come up to room temperature.
  2. Preheat the oven to 240°C.
  3. Wash and roughly chop the vegeatables, no need to peel. Break the garlic bulb into cloves, leaving them unpeeled also.
  4. Place all veggies, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
  5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
  6. Place the tray in the oven, then 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 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
  7. Prepare the seasonal vegetables and add them to the oven for the last 45 minutes of cooking.
  8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
  9. 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 minutes or so. Cover it with a layer of foil and a tea towel and leave aside while you make your gravy.
  10. Serve with seasonal veggies and gravy. Enjoy!


  • * For a change of flavour try using Tasman's Hickory peppercorn beef weber roast.
Results may vary.