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A crunchy deep crust of herb-flavoured breadcrumbs ensures a succulent roast beef. It's roasted with a selection of tasty root vegetables and served with a rich gravy, made using the pan juices.
Ready in 2 hours 25 minutes
3 ½ portions vegetablesVARIATIONS
If you like, add some finely chopped garlic to the crumb mixture. Fresh oregano could be used instead of thyme. * Spread horseradish sauce over the meat in place of the wholegrain mustard. * Use 400 ml red wine to deglaze the roasting tin.COOK'S TIP
Calculate the cooking time for the beef at 55 minutes per 1 kg, plus 45 minutes for medium, or 65 minutes per 1 kg, plus 45 minutes for well-done meat that's still juicy.