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Roast Beef

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  Salt 1 Teaspoon
  White pepper 1⁄2 Teaspoon
  Worcestershire sauce 2 Teaspoon
  Oil 5 Tablespoon
  Beef top round 1 1⁄2 Pound
  Brandy 3 Tablespoon
  Cayenne pepper 1⁄2 Teaspoon
  Carrot 1
  Celery stalks 2
  Onion 1
  Butter 1⁄4 Cup (4 tbs)
  Grated nutmeg 1 Pinch
  Sour cream 1⁄4 Cup (4 tbs)

Mix the salt, pepper, Worcestershire sauce and oil together.
Place the meat in a dish and pour over the oil mixture with the brandy and cayenne pepper.
Cover and marinate for 20 minutes.
Lift the meat from the marinade.
Place in a roasting pan and roast in a hot oven (425° F) for 20 minutes.
Meanwhile, peel and chop the carrot, chop the celery and onion.
Add the vegetables to the meat, dot with butter and sprinkle with nutmeg.
Roast for a further 30 minutes.
Place the meat on a serving dish and keep warm.
Add the marinade to the roasting pan and bring to the boil, scraping up the sediment.
Either push the sauce through a strainer or blend in the blender.
Reheat and mix in the sour cream.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
10 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 414 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.5%

Saturated Fat 11.1 g55.5%

Trans Fat 0 g

Cholesterol 85.1 mg28.4%

Sodium 646.8 mg26.9%

Total Carbohydrates 5 g1.6%

Dietary Fiber 1.1 g4.5%

Sugars 2.3 g

Protein 23 g45.6%

Vitamin A 44.5% Vitamin C 5.7%

Calcium 3.1% Iron 1.7%

*Based on a 2000 Calorie diet

Roast Beef Recipe