Roast Beef in the Oven

Preparation mode

• Preheat the oven to 180°C.
• Season the meat with salt, pepper, and other seasonings of your choice. If desired, make small cuts in the meat and insert garlic slices to add more flavor.
• Let the meat rest for a few minutes to absorb the seasonings.
• Peel and cut the vegetables into large pieces. They will cook along with the meat.
• Season the vegetables with salt, pepper and a drizzle of olive oil.
• Place the meat in a large baking dish. If desired, arrange vegetables around the meat.
• Drizzle the meat with a little olive oil or vegetable oil to help seal in the juices.
• Place in a preheated oven and cook for about 20 minutes per kilo of meat, or until cooked to your liking. Use a meat thermometer to check the internal temperature (for rare meat, 55-60°C; for medium meat, 60-65°C; for well-done meat, 70°C).
• While cooking, baste the meat occasionally with the pan juices to keep it moist.
• When the meat is done, remove it from the oven and let it rest for a few minutes before slicing. This helps to keep the juices in the meat and make it juicier.
• Slice the meat to the desired thickness and serve with the roasted vegetables.