Slow Roasted Angus Rolled Beef Roast

For the most tender roast beef, marinate for 2 to 15 hours before cooking.

The meat on the boneless rolled rib comes with a lot of marbling and a generous fat cap. So in all honestly if you didn't marinade, it would still be tender.

2.5 kg L.A. FARMS Angus Rolled Beef
90 ml L.A. FARMS Olive Oil
550 ml Beef Stock
1 tablespoon Mixed Herbs
1 tablespoon Coriander Seeds Grinded or use already ground coriander
1 tablespoon Peppercorn Grinded or use already ground pepper
2 bulbs Garlic
2 Onions chopped in half
2 Carrots chopped in half

Mix together beef stock, olive oil and mixed herbs.
Add the boneless Angus Rolled Beef and fully coat the whole joint of the beef.
Cover and keep in the fridge for at least 2 hours, preferably overnight to marinade.

1 hr before cooking, remove the Angus Rolled Beef from the fridge and out of the marinade. Preheat the oven at 210°C.
Placing the beef joint on top of chopped up onions, carrots and garlic bulbs in a large black baking tray
Chop onions, carrots and garlic bulbs and place in the baking tray, this prevents the meat from touching the bottom of the tray.
Now pour the beef stock marinade mixture into the baking tray.
Grind coriander and peppercorns with a mortar and pestle or use already ground coriander and peppercorns.
Sprinkle the crushed coriander and peppercorn over the top of the meat.
Place in the oven at 210°C for 10 min, this will sear the meat.
After 10 minutes, turn down to 180°C and cook for a until desired meat temperature is achieved.

Rare - 1hr 20 min
Medium Rare - 1hr 50 min
Medium - 2hr 15 min
Well Done - 2hr 40 min