Instructions:
step 1 Preheat your oven to 220°C (200°C fan) or 425°F.
step 2 Rub the beef with olive oil, salt, pepper, garlic powder, and thyme. Place in a roasting tray and roast for 20 minutes.
step 3 Reduce the oven temperature to 180°C (160°C fan) or 350°F and continue roasting for 45-60 minutes depending on your preferred doneness.
step 4 Remove the beef from the oven, cover with foil, and rest for at least 20 minutes.
step 5 Increase oven temperature to 200°C (180°C fan). Boil potatoes for 10 minutes, drain, shake to fluff, and place in a tray with hot goose fat. Roast for 45 minutes, turning occasionally.
step 6 Toss carrots and parsnips with a little oil, season, and roast for 35-40 minutes.
step 7 Boil Brussels sprouts for 5-6 minutes until tender. Drain and set aside.
step 8 Bake stuffing balls and Yorkshire puddings according to package instructions or your recipe.
step 9 To make the gravy, heat beef drippings in a saucepan, stir in flour and cook for 2 minutes. Gradually whisk in beef stock and Worcestershire sauce. Simmer until thickened.
step 10 Slice the rested beef and serve with roast potatoes, vegetables, stuffing, Yorkshire puddings, and plenty of gravy.
Storage and Reheating Tips:
Store leftover roast beef in an airtight container in the fridge for up to 3 days. Reheat in a covered dish in the oven at 160°C (320°F) until hot, or gently on the stovetop with a bit of gravy to keep it moist. Roasted vegetables and potatoes can be reheated in the oven to retain their crispiness.
Continue on the next page