In my family we used to enjoy roast beef on a sunday, usually for lunch, together with some roast potatoes and steamed vegetables. That was about 20 years ago, when I was a kid, but this tradition still goes in the family and we still enjoy this lovely dish, maybe not every weekend but quite often anyway. There is just something about having a marvellous hearty roast to serve for dinner or lunch, with a big piece of meat being perfect if you have guests around, as it easily serves up to 10 people. Roast beef is actually quite uncomplicated to make, so the result should be good if you choose the right kind of meat. You can use most any cut of meat when making a roast beef. I have used anything from a rib eye roast, to a rump roast, a sirloin roast, or even a chuck roast. All of these cuts taste quite good.
1.5 kg quality topside of beef
2 sticks celery
1 clove garlic
1 small bunch fresh thyme, rosemary, bay or sage
1/2 cup olive oil
Salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 375°F (190°C); regardless of the size of your roast, always cook at 375 degrees. If roast is untied, tie at 3 inch intervals with cotton twine, then place it in a pan and season with salt, minced garlic and pepper, to taste. Roast the beef in oven for about 60 minutes (let’s say 20 minutes per pound). Remove from the oven, cover loosely with foil, and it let rest for 15 to 20 minutes, at least.
Slice thinly and serve with gravy, mashed potatoes, salad and veggie of choice. You can also slice fresh mushrooms, season them with olive oil, salt and pepper and serve them with the roast beef, for a yummy side dish.