Basic roast beef & vegetables | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons butter, at room temperature
• 6 teaspoons olive oil
• 1 2kg beef scotch fillet (rib eye) roast (See notes)
• Salt & freshly ground black pepper
• 1.5kg (about 10) sebago (brushed) potatoes, peeled, halved lengthways, patted dry with paper towel
• 2 bunches Dutch (baby) carrots, trimmed to 1cm, washed, scrubbed, patted dry with paper towel
• 1 tablespoon plain flour
• 375ml (1 1/2 cups) Massel beef stock
• Steamed spinach or green beans, to serve