Beef Roast

Tender and juicy meat with potatoes, vegetables, and salad for an unforgettable Sunday lunch.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Meat, beef, thigh

  • 5 spoon Oil, olive

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 0.5 teaspoons Rosemary, fresh

  • 1 teaspoon Spices, thyme, dried

  • 1 spoon Sour cream

Steps

  1. Wash the meat thoroughly and dry it with paper towels. Preheat the oven to 220 °C. In a small bowl, mix olive oil, salt, pepper, rosemary, and thyme. Mix well and rub part of this mixture over the meat. Marinate the meat for a good 20 minutes.

  2. Transfer the marinated meat to a roasting pan and pour the remaining spice mixture over it. Place the pan in the preheated oven for 15 minutes. Then reduce the temperature to 180 °C. Take the roast out of the oven, turn it over, and baste it with the juices that have collected in the pan. Wait for the oven temperature to decrease and return the pan to the oven. Roast the meat for another 30 minutes. After 15 minutes, take the roast out of the oven, turn it over, baste it with its juices, and return it to the oven.

  3. Take the roast out of the oven and transfer it from the pan to a rack. Wait for 10 minutes to let it cool slightly, then loosely cover it with aluminum foil. Make a hole in the top of the foil to allow excess steam to escape. Let the roast rest for another 15 minutes. Pour the remaining liquid from the pan into a serving dish, add a spoonful of sour cream, mix well, and keep warm until serving.

  4. Slice the roast and arrange it on a serving plate. Serve it with the sauce, roasted potatoes, and a cooked or roasted vegetable side dish.

Nutrition Information (Per 100g)

  • Calories: 201.33 kcal
  • Fat: 12.33 g
    • Saturated Fat: 3.41 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 19.91 g
  • Fiber: 0 g

Advice

For better flavor, you can quickly sear the meat on all sides in hot oil in a pan before placing it in the roasting pan. You can use a meat thermometer to help with roasting. Roast the meat until it reaches a temperature of 40 to 62 °C for medium-rare, or 57 to 65 °C for well-done. Once the roast reaches the desired temperature, transfer it to a rack, let it cool slightly, and loosely cover it with foil. Let the roast rest for 20 to 30 minutes. During resting, the temperature in the roast will evenly distribute and rise.