Thyme and garlic roast beef


Prepare the perfect roast beef every time, full of flavour, juicy and tender.


3 1⁄2 lb beef (roasting joint, topside, sirloin, rib of beef)
4 onion (medium size, peeled and cut into quarters)
8 clv garlic (peeled)
4 c carrot (peeled and cut into 1 inch pieces)
1⁄2 c seasoning (1/2 cup fresh thyme leaves, salt and freshly ground pepper)


  1. Preheat the oven to 475°F, fan oven to 450°F. Sprinkle thyme leaves, salt and freshly ground pepper on a board; rub some olive oil over the beef and roll over the prepared seasoning.
  2. Place the seasoned beef on a roasting pan together with the onions and carrots.
  3. Drizzle some olive oil over the vegetables. Reduce temperature to 400°F, fan oven 375°F, and place the pan in the middle rack.
  4. Roast for 1 hour and 5 minutes, about 18 minutes per pound, for well done meat. Move the meat to a cutting board, cover with kitchen foil and let it rest for 20-30 minutes.
  5. Carve into very thin slices and serve with roasted onions and carrots from the tray.


While the beef is resting, make gravy with the pan juices, prepare a horseradish sauce, or potato mash to serve with the roast.

If you take the meat out of the refrigerator in advance, 20-30 minutes before cooking, to be at room temperature, the results will be even better.

8 servings
Preparation time
Cooking time
Total time
1 hour, 20 minutes