Roast beef is a great option if you are having dinner parties because its easy to prepare and let go while you prep everything else. It also feeds a large number of people

Feeds 10 people

INGREDIENTS:

2 Large Sweet Potatoes (Wash and Roughly Chopped)
3 Yukon Potatoes (Wash and Roughly Chopped)
1.5 lbs of Small Potatoes (Just Wash)
3-4 TBSP of Olive Oil
1 TBSP Canola Oil
2 x 3-4lbs Beef Roasts
Salt and Pepper (as desired)
1.5 lbs Mini Carrots
3 Heads of Garlic (Cut in half horizontally so the cloves are exposed on both sides - see photo)
Fresh Thyme

DIRECTIONS:

Preheat oven to 400 degrees

Throw your potatoes into a roasting pan. Drizzle Olive oil, salt and pepper on top and mix around so they are evenly coated.

Throw the roasting pan in the oven for 10 minutes to get the potatoes started

Get a large frying pan and add in your canola oil. Salt and pepper you meat and sear all sides on the stove top at medium to high heat. Sear until the sides are browned (apx 1-2 minutes per side).

Take the roasting pan out of the oven and add in your carrots. If you have a rack that is included with the pan put that on top of the vegetables before continuing otherwise just continue without it.

Make a bed of garlic and thyme on top of the vegetables and place the roast beef on top, fat side up.

Place roasting pan back in the oven for an additional 50 minutes - you can use a meat thermometer if you have one to get the desired meat temperature.

Once done take the roasting pan out of the oven, set meat aside and let rest for 10-15 minutes minimum so that the juice stays in the meat when you cut into it later.

While your meat is resting - if your vegetables are not fully cooked you can put the vegetables back in the oven on broil at 450 to get them nice and crispy.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!