How to Make Roast Beef for the Holidays | Easy Festive Recipe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickening agent.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is a budget-friendly option.

Prepare the marinade with pineapple juice, calamansi juice, soy sauce, rosemary, garlic, bay leaves, and black pepper.

Add two packs of Maggi magic syrup to the marinade and dissolve it.

Marinate the beef for a few hours or overnight, rotating it every few hours to ensure even flavor absorption.

Place sliced onions in the roasting pan as a base for the roast beef.

Put the marinated beef on top of the onions and pour the marinade over the beef.

Cover the roast beef with foil and roast at 160°C for 2 hours.

After 2 hours, increase the temperature to 200°C to develop a crust on the beef.

Let the roast beef rest after cooking, about 15 to 30 minutes before slicing.

Prepare the gravy by melting butter in a pan and sautéing mushrooms.

Add flour to the butter and cook for 2-3 minutes before adding water and the mushroom brine.

Incorporate the drippings from the roast beef into the gravy for added flavor.

Slice the rested roast beef thinly against the grain and serve with gravy and mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens