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+ servings

Sunday Roast Beef

A healthy spin on a sunday roast. I have a great farmers market close to my house, the meat is organic, locally sourced and oustanding quality it really does make for a lovely sunday roast.
Prep Time 10 mins
Total Time 1 hr 10 mins
Course Main Dish
Servings 6


  • 1.5 kg top side of beef
  • 1 large pack Asparagus
  • 1 large bag New potatoes enough for 4 each
  • 2 packets tomatoes on the vine
  • 1 handful thyme
  • 1 tso chilli flakes
  • Salt and pepper to taste
  • 1 tbsp Coconut oil
  • 1 tbsp olive oil
  • 1 red pepper sliced length ways
  • 1 orange pepper sliced length ways
  • 1 large red onion chop into segments
  • 8 Mushrooms sliced
  • 2 courgettes sliced


  • To prepare your beef:
  • Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. Chop the vegetables, pile all the veg, chilli flakes and herbs into the middle of a large roasting tray with some coconut oil oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat.
  • To cook your beef:
  • Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 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.
  • Now put veggies into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.
  • 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 tinfoil and a tea towel.
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