Herb crusted roast beef

A roast is always warming but as we head into spring, the addition of herbs give this dish a fresh, liveliness that hints towards the warmer weather to come.

Ingredients:

1 kg Beef Rump Roast Real Beef, Mt Gnomon Farm

2 tbsp parsley, roughly chopped Plants Direct Tasmania

2 tbsp thyme, roughly chopped Plants Direct Tasmania

2 tbsp rosemary, roughly chopped Plants Direct Tasmania

2 garlic cloves, crushed Tasmanian Natural Garlic & Tomatoes, Old School Farm 

4 tbsp of olive oil Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove 

2 packets of vine-ripened cherry tomatoes

4 tbsp of cider vinegar Lost Pippin

Salt and pepper to season Tasman Sea Salt, A pinch of…

Crispy Potatoes

6 medium potatoes Erinvale Potatoes, Mooreville Gardens

2 red onions  Laos Fresh Farm, Mooreville GardensOld School Farm , Seven Springs FarmSteve’s Vegies

Olive oil for roasting Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove 

A few sprigs of thyme Plants Direct Tasmania

 

Directions

  1. Pre heat oven to 200°C or 180°C for fan forced.
  2. Mix herbs, garlic and oil to form a paste. Rub the oil and herb paste over the beef rump evenly. Sprinkle with salt and pepper to taste.
  3. Place prepared beef in a roasting pan and bake for 30 minutes.
  4. Reduce temperature to 180°C or 160°C fan forced. Remove roast from the oven and place vine-ripened cherry tomatoes around the roast. Sprinkle with balsamic vinegar and a little olive oil.
  5. Return to oven and bake for a further 20 minutes for a medium roast.
  6. Remove roast from oven and place in a warm spot to rest for 20 minutes.
  7. Carve roast and serve with crispy roast potatoes and enjoy!

 Crispy Potatoes

  1. Peel and cut potatoes into 6 pieces. Place potatoes into a pot of cold water and bring to the boil.
  2. Boil potatoes until they are slightly soft on the outside – approx. 5 minutes.
  3. Drain potatoes. Place back into pot and cover with a lid. Gently shake the pot to rough up the edges of the potatoes.
  4. Remove outer layer of onions and cut into wedges.
  5. Meanwhile cover a roasting pan with a thin layer of vegetable oil and place in a pre-heated oven of 200°C or 180°C fan forced for 5 minutes or until oil is hot.
  6. Place potatoes and onions into the pre heated roasting pan – be careful as oil will be very hot.
  7. Place in oven and roast for approx. 35 minutes, or until golden and crispy.
  8. Sprinkle with fresh thyme.

This recipe first appeared on aussiefarmers.com.au