• 2 lbs lean beef joint
  • 1 onion, finely sliced
  • 1 carrot, finely sliced
  • 2 potatoes, peeled and sliced
  • 500 ml Water
  • 2 bouillon of beef stock


  1. Preheat oven to 350 F.
  2. In a roasting tin, cover the bottom with the vegetables.
  3. Season the beef with sea salt and black pepper powder.
  4. Place the beef joint on top of the vegetables.
  5. Pour the water into the tin so that the vegetables are covered.
  6. Slide the tin in the preheated oven. If you want your beef to be rare, cook it for 40 minutes; if you want it medium-done, cook it for 50 minutes; if you want your beef well-done, cook it for an hour.
  7. Use a meat thermometer to check the doneness beef joint. Remove the beef joint and keep it aside to rest.
  8. Remove the vegetables and pour the stock into a fat separator. This helps to remove the fat from the meat stock which has Syns.
  9. Once the fat is separated from the stock, pour the stock in a bowl and add the cooked vegetables along with stock bouillons.
  10. Blend the vegetable mixture in a food processor. You can add a little water if it’s thick. Stir well and serve alongside the beef joint.