Perfect for a leisurely Sunday lunch with friends and family — this roasted beef with relish-and-herb butter and sweet roasted baby carrots is a real feast!
Roasted beef with relish-and-herb butter and sweet roasted baby carrots
- 2 onions, peeled and wedged
- 5 garlic cloves, peeled and halved
- 1,6kg beef roast
- olive oil, to drizzle
- salt and freshly ground black pepper, to taste
- 4 sprigs fresh rosemary + extra, to garnish
- 2 x 200g punnets baby carrots
- handful sage leaves + extra, to garnish
- 200g butter, softened
- 1 garlic clove, peeled and minced
- handful rosemary leaves, finely chopped
- handful thyme leaves
- 60ml (4 tbsp) mild/hot relish
Preheat the oven to 230˚C. Place the onion wedges and halved garlic cloves in a large roasting dish. Put the beef roast on top of the onions and garlic, and drizzle with olive oil. Season to taste and scatter 4 rosemary sprigs around. Place the roast, uncovered, in the preheated oven and immediately lower the heat of the oven to 200˚C. Roast, about 1 hour for rare, 1 hour 15 minutes for medium-rare and 1 hour 30 minutes for well done. About 30 minutes before the end of your preferred cooking time, scatter the carrots and sage leaves around the roast. Return the roasting dish to the oven until the end of the cooking time. Remove from oven and allow the beef to rest, 15 minutes, before slicing.
While the beef roasts, make the butter by combining all of the ingredients in a serving bowl until well incorporated. Season to taste and set aside at room temperature until needed.
Slice your roast to serve, pour over the roasting juices and add a sprinkling of the extra rosemary sprigs and sage leaves. Serve with the relish-and- herb butter alongside for guests to help themselves.