item1

Serving Hertfordshire since 1955

Website by Creative Star
bottombar

To place an order please call: 01920 463 240

enquiries@thewarebutchers.co.uk

Roast Beef with Roasted Tomatoes

Ingredients:
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh
rosemary leaves
• 1/3 cup olive oil
• 2kg beef rump roast
• 4 garlic cloves, cut into thirds
• 1kg sebago potatoes, chopped
• 3 x 240g packets cherry truss
tomatoes
Method:
1. Combine vinegar, thyme, rosemary and 2 tablespoons oil in a jug. Place beef in a glass or ceramic baking dish. Using a small sharp knife, cut twelve 2cm-long x 3cm deep slits over beef. Insert garlic slices in slits. Pour over vinegar mixture. Turn to coat. Cover with plastic wrap. Refrigerate for 3 to 4 hours, if time permits.
 
2. Preheat oven to high temperature. Lightly grease a baking tray. Place potatoes in a large bowl. Add remaining oil. Season with salt and pepper. Toss to coat. Place beef and potatoes in prepared tray.
 
3. Reduce temperature to medium. Roast beef and potatoes, for 1 hour 15 minutes to 1 hour 20 minutes for medium or until cooked to your liking. Remove from oven. Cover. Rest beef for 20 minutes. Place tomatoes in a baking tray. Roast for 15 to 20 minutes or until tomatoes start to collapse.
 
4. Slice beef.
 
Serving suggestion:
Serve with potatoes, tomatoes and tapenade
Roast Beef with Roasted Tomatoes
• 1/3 cup olive tapenade
 
GS Pickett Logo
deliver
testimonialbubble2

“Amazing service for over 25 years. Why would anyone go anywhere else?”

Gill Warne

beef1
homebtn1
Aboutusbtn2
Recipesbtn1
Productsbtn1
HogRoastbtn4
Contactbtn1