Roast Beef


  • 1.5kg topside beef (can use cheaper cut for slow or pressure cooker)
  • olive oil
  • salt
  • pepper
  • 1 1/2 garlic cloves
  • 2 tsp dried herbs of your choice
  • potatoes (washed or peeled)
  • sweet potatoes (washed or peeled)
  • pumpkin
  • 3 carrots (allow for 1/2 carrot per person)
  • steamed veggies (e.g. peas, broccoli, beans)


  • Prep Ingredients: Thinly slice or crush the garlic. Peel and wash the potatoes and sweet potatoes. Cut the pumpkin into good sized chunks.
  • Preheat oven to 220°C.
  • Next, prepare the roast veggies, as they will need a good 45-60mins of cooking time: Cut potatoes and sweet potato into good sized chunks and place in microwave safe dish. Loosely cover them and zap them in the microwave for 5mins - trust me, this delivers the crispiest roast potatoes!
  • Drain any liquid from the potatoes and add the carrot and pumpkin to the bowl. Cover them with a generous drizzle of olive oil, crushed garlic and thyme. Stir it all around gently to coat, not worrying if the potatoes fluff up a little.
  • Meanwhile, rub oil, seasoning, garlic and herbs all over the beef. Place on an oven tray, lifted slightly off the tray with a rack if possible.
  • Turn the oven down to 200°C and place the beef in to cook for: 55mins (rare); 60mins (medium); 70-80mins (well done). Baste the meat halfway through with the juices.
  • Also place the veggies in the oven to allow 45-60mins cooking time.
  • Once the beef is cooked, remove from the oven and let rest (covered) on a board for 15mins. While this is resting, you can steam your veggies and make your gravy either using just gravox (no judgement here!) or a mix of gravox and the cooking juices.
  • Carve meat and serve with your beautiful roast and steamed veggies.

Herb Recommendations: We used a mix of thyme, rosemary and sage. (or use fresh herbs)

Pressure Cooker OR Slow Cooker Version:

  1. Complete steps 1-4 as above and step 6 to allow veggies 60mins cook time
  2. Heat 1-2 tbsp of coconut or olive oil in the pressure or slow cooker.
  3. Place beef into the pan and cook a couple of minutes either side until golden.
  4. Add 2 cups of beef stock to the pan:
    • Pressure cooker: Lock cooker lid and cook on high pressure for 45-60mins and then let it release naturally off the heat.
    • Slow Cooker: Let cook on low for 6-8hrs (preparing veggies in final hour)
  5. Remove from cooker carefully and let rest for 10mins before carving.
  6. Serve with your roasted and steamed veggies.

FODMAP adaptable:
Swap fresh garlic for garlic infused olive oil.
Keep sweet potato to less than 1/2 cup per serve.
Use only Japanese ‘Jap’ pumpkin.
Choose low FODMAP vegetables (e.g broccoli, carrot, green beans).