I love roast beef, so I thought I would kick off Farmers Weekly‘s Great British Beef Week recipes with a roast joint. A beef topside roasting joint to be precise.

joint of raw topside beef

This simple recipe is based on one by Jamie Oliver. I seasoned the beef joint and then placed it in a roasting dish on a bed of roughly-chopped root vegetables, drizzled with olive oil.

For the vegetables, I used whatever I had to hand, which turned out to be onions, carrots, parsnips and sweet potato.

joint of roast beef on bed of root vegetables

I heated the oven on high (240C/Gas 9) and then as soon as I put the dish in I turned it down to 200C/Gas 6 and let it cook for an hour (a bit less if you like your beef rare). 

About 15 minutes before we planned to eat, I took the joint out of the oven to let it rest, covered with some foil.

Roast beef on vegetables

Serve with roast potatoes, mashed swede, beef gravy and Yorkshire pudding, plus a dollop of horseradish sauce.

Great British Beef Week 2015 (23 April – 3 May) is an initiative organised by Ladies in Beef. Promote British beef, share pictures or recipes of your favourite beef dinner on Twitter with the hashtag #BeefItUp.