Roast beef sunday dinner

Dinner

Cooking method: Roast
Serves: 2

Time: Long - longer than 60 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Oven
• Saucepan
• Slow cooker
• Steamer

Ingredients

• Condiment, cube, or tube
• Beef gravy - some
• Beef stock - 1
• Meat
• Beef joint (topside) - 400 gm
• Oil
• Vegetable - some
• Packet
• Yorkshire puddings - 4
• Vegetable
• Carrot - some
• Celery - some
• Potatoes (maris piper) - some

Method

Sear the sides of the beef joint, and set it roasting in the slow cooker (smeared in oil, and salt, pepper, and beef stock cube sprinkled over it, and a tiny dash of liquid in the bottom. This will go on for about 90 minutes in total.

After about an hour, chop the potatoes into large chunks and steam for about five minutes, and add some carrots and celery (chopped in to large pieces) into the slow roast pot. Pre-heat an over to 210C.

When the oven has reached temperature, shake the potatoes about a little in the steamer pan to get a slight bit of potato fluff onto them, and transfer to a roasting dish; pour some oil over them and stir them around to ensure they're all nicely coated, and grind some salt and pepper over them. Put them in the oven for about 30-45 minutes, stirring them around a bit to re-oil them after about 15-20 minutes.

A couple of minutes before the potatoes seem to be done to how you like them, add the yorkshire puddings, take the beef out and put it somewhere to rest, and drain the liquid out of the slow cooker pot into a saucepan, and make some gravy with it and the gravy mix. Serve.