Roast beef with vegetables

Description:
This crowd pleasing one pan meal makes an easy yet satisfying dish to serve at gatherings.

Main ingredients:
Beef, Vegetables, Oil, Herbs

Ingredients:
4kg round roast beef, tied
3 medium butternut squash peeled, halved and sliced into 1.5cm pieces
6 medium carrots, cut into 8cm lengths
2 small red cabbage heads, cored and cut into wedges
Large handful thyme sprigs
2 tbsp olive oil

Method:
Preheat the oven to 180°C / 350°F / Gas mark 4.
Season the beef with salt and pepper and place, fat side up, in the centre of a shallow roasting pan. In a large bowl, toss the squash, carrots, cabbage and thyme with oil and season generously with salt and pepper.
Scatter the vegetables around the beef.
Roast until squash is tender when pierced with a knife then remove the vegetables from the pan and set aside covered in foil.
To cook the beef medium-rare, allow 11 minutes per 450g, medium 14 minutes per 450g and for well done 16 minutes per 450g.
Check the beef occasionally as it may need more or less time depending on your oven. When cooked, wrap the beef loosely with foil and let it rest for 10 minutes before slicing.
Serve on a large platter with the vegetables on the side.
To cook the beef medium-rare, allow 11 minutes per 450g, medium 14 minutes per 450g and for well done 16 minutes per 450g.

Serves: 16
Preparation Time: 20 minutes
Cooking Time: 180 minutes
Recipe Type: Party Food, Entertaining, One Pot
Level of Difficulty: Easy