Classic Kiwi Sunday Roast Beef

    55 minutes

    What's better than a mean feed of roast beef, yams and potatoes? What... you cant think of anything either?! Well you're right, I could add some carrots!


    Canterbury, New Zealand
    6 people made this

    Serves: 4 

    • 500g beef roast
    • 1 teaspoon flour, for dusting
    • salt and pepper, to taste
    • 1 tablespoon garlic powder
    • 1/8 teaspoon rosemary
    • 1 teaspoon your favourite beef rub
    • 2 tablespoons olive oil
    • 60g butter
    • 60ml olive oil
    • 3 potatoes, peeled and quartered
    • 2 carrots, peeled and quartered
    • 1 1/2 cups New Zealand yams
    • 1 teaspoon honey

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Dust the beef roast with a mixture of flour, salt, pepper, your favourite beef rub, rosemary and 1/2 tablespoon garlic powder. Heat 2 tablespoons of oil in your roasting pan, on the stove over medium-high heat. Brown the roast on both sides. Remove roasting pan from heat.
    2. In large mixing bowl mix the butter and 60ml olive oil, microwave until melted. Stir in remaining garlic powder, salt and pepper to taste. Toss the potatoes, carrots and yams in the butter mixture then set in roasting pan. Pour any butter mixture over potatoes if needed. Drizzle honey over the yams.
    3. Bake at 230 degrees C for about 40 minutes. If your roast is not to your desired doneness, remove veggies and return roast to oven until done. Slice thin and serve with gravy.

    Cook's Note

    The trick to a killer roast is your roasting pan. Make sure the bottom of your roasting pan is flat and about 1/4cm thick. That will give your potatoes a super crispy bottom.


    New Zealand yams are only available in New Zealand and South America. They are sometimes known as oca and are a small vegetable with the flavour of a lemony parsnip. If you can not get yams, use parsnip instead.

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