Classic roast beef

By Philippa Davis · bbc.co.uk

Makes 1 topside of beef

A British roast: beef seared then roasted with root vegetables and herbs, rested and carved thin.

prepRemove beef from fridge and packaging 1 hour before cooking
prepPreheat oven to 180°C / 160°C Fan / Gas 4
2 large carrots, peeled and roughly chopped	Place vegetables & herbs in roasting tin		Transfer to tin, roast per doneness, baste halfway	Rest 20 min covered in foil, then carve & serve
1 large onion, cut into 2 cm slices
few sprigs fresh thyme
few sprigs fresh rosemary
1 topside of beef	Pat beef dry, rub with oil & salt	Sear beef in frying pan, 10 min
15 ml olive oil
salt

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