Festive Low-Carb Roast Beef Christmas Lunch | LevelTrack

Ingredients

• 1 kg Rump or sirloin beef joint (trimmed of excess fat)
• 2 tbsp Olive oil
• 2 tsp Garlic powder
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1 tsp Cracked black pepper
• 1 tsp Sea salt
• For the roasted vegetables:
• 600g Carrots, chopped
• 600g Parsnips, chopped
• 400g Brussels sprouts, halved
• 2 tbsp Olive oil
• 1 tsp Garlic powder
• 1 tsp Mixed herbs
• Salt & pepper To taste

Method

1. Preheat your oven to 200°C (fan 180°C).
2. Place the beef on a rack in a roasting tin. Rub with olive oil, garlic powder, rosemary, thyme, salt and pepper.
3. Roast for 25 minutes, then reduce the heat to 180°C and cook for a further 1 hour (or until your preferred doneness). Rest for 15 minutes before slicing.
4. Meanwhile, toss the carrots, parsnips and Brussels sprouts in olive oil, garlic powder, herbs, salt and pepper.
5. Roast the vegetables for 40–45 minutes, turning halfway through, until golden and tender.
6. Slice the beef and serve with the roasted vegetables and a splash of rich gravy (or low-sugar gravy).