Perfect Roast Beef with all the trimmings | Annabel Karmel

Ingredients

• 20 minutes
• 1 1/2 hours
• 1 large family
• 1.8kg trimmed beef topside Olive oil 2 tbsp fresh sage, chopped 2 tbsp fresh thyme, chopped 800g potatoes, peeled 600g sweet potatoes, peeled 1 bulb garlic, sliced in half Fresh thyme leaves
• Gravy 3 tbsp plain flour 150ml red wine 450ml beef stock A few drops of Worcestershire sauce, to taste Pinch of sugar, to taste
• Preheat the oven to 220C Fan.
• Season the beef. Rub with a little olive oil and the herbs
• Put into the oven for 10 minutes, then turn down to 200C Fan. Roast for 50 minutes to 1 hour, then allow to rest.
• Whilst the beef is resting, heat two trays of oil in the oven. Cut the potatoes into large chunks.
• Boil the white potatoes for 5 minutes in boiling water. Drain. Put onto the tray from the oven with the garlic and coat in the warm oil.
• Put the sweet potatoes in the other oven tray.
• Roast both trays for 30 to 35 minutes until the potatoes are crispy and brown.
• Remove the beef from the roasting tin.
• For the gravy. Place a pan on the hob. Add the wine and stock and bring up to the boil. Add Worcestershire sauce and sugar to taste. Add the flour and whizz until smooth.
• Serve and enjoy!