The weekend is finally here and you deserve to treat yourself to a mouth watering meal. If you’re looking for new recipes to try this weekend, the roast beef and potato might be a good way to start.

[ad]

INGREDIENTS

• 1 blade roast, cut about 4 inches thick and weighing about 2.5kg
• 1 tsp salt
• 1⁄8 tsp pepper
• 1 cup water
• 6 medium carrots, peeled and cut in 2 inch cubes
• 6 medium potatoes, peeled and quartered
• 3 medium onions, peeled and quartered

METHOD

1. Sprinkle roast well with salt and pepper.
2. Place in a large roasting pan.
3. Add water, cover and cook roast for 1 1/2 hours in a 325* oven.
4. Uncover and arrange potatoes, onions and carrots around roast in pan.
5. Recover and cook for 2 1/2 to 3 hours longer or until meat and vegetables are both fork tender.

[ad unit=2]