I’ve always been funny with beef. It has to be just right for me to be able to eat it – not over cooked, not too pink, not chewy and not fatty. I don’t ask for much, right? Hamburgers are the only thing beef that I can pretty much eat with no issues. So as you can imagine, a beef roast is a nightmare for me. Often its overcooked and so dry it sticks to your throat when you try to swallow. Lets not forget to mention having a verbal argument with your knife because it wont quite cut through the meat.
My trusty go-to roast dinner is always chicken. I love chicken and could happily eat it every day. However, a few weeks ago I through together my usual chicken Sunday roast to find I hated it. Probably because I ate it every week for a month. I’ve taken a few weeks off from any kind of roast to try and reset my palette. This week I thought I would try to cook my own beef. When I mentioned this to the mister, he commented right away, “Oh yes that sounds really nice, sliced beef and veg.” Right, well that ruined my typical way of cooking beef. I am attached to my slow cooker like white on rice. I tend to use it for almost everything. I mean why not, it makes cooking so easy! Throw it in and leave it. However, this method of cooking beef leaves it so tender it falls apart. Not quite the slices the other half was hoping for.
So I thought I will try the trusted English method – plop that sucker in a roasting pan and slide it in the oven. Not only that, lets aim to get this under 500 calories. I am pleased to say it worked a treat! Moist and tender beef that was as easy to cut as it was to chew. Accompanied with roasted veggies, a yorkshire and a splash of gravy all for just over 400 calories. Get in.
Beef Sunday Roast – Serves 5
Fat (g): 10.3
Carbs (g): 28.9
Protein (g): 48.8
950g beef joint (I used silverside)
1 tin sliced carrots, drained
1 tin baby new potatoes, drained
1 onion, sliced
225g sweet potatoes, peeled and cubed
gravy granules made up to 100ml
Preheat oven to 220c
Add all of the veg to a roasting pan so that it is evenly distributed
Sprinkle beef joint with black pepper, onion granules and thyme and rub in. Place the joint on top of the veg and place in the oven for 20 minutes.
After 20 minutes, reduce the temperature to 170c and cook to your liking (30 minutes for medium rare, 40 for medium, 50 for well done).
Allow meat to rest for 30 minutes before serving. While the meat is resting, heat up the yorkshires and gravy. Plate up and serve with a splash of gravy – enjoy!
By all means, use fresh carrots if you like. I was just trying to use up what extra veg tins I had in the cupboard. You can substitute any of the veg for what you prefer, but keep in mind that this will alter the calories.