Oven dishes
Irish beef rolled roast from the oven
A classic oven roast doesn't have to be complicated if the meat, temperature and cooking time are right. That's exactly what makes this rolled roast so strong: honest taste, juicy results and a dish that you really look forward to.
Timing
- Preparation: 15 minutes
- Sauté: 10 minutes
- Oven time: approx. 2 to 2.5 hours
- Rest time: 10 to 15 minutes
- Total time: approximately 2 hours 35 minutes to 3 hours 10 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 490 kcal
- Protein
- ≈ 63.4 g
- Carbohydrates
- ≈ 5.6 g
- Fat
- ≈ 23.2 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 tbsp oil · ≈ 27.3 g
- 2 onions · ≈ 200.0 g
- 2 carrots · ≈ 160.0 g
- 1.2 kg Irish beef rolled roast · ≈ 1200 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.2 kg Irish beef rolled roast
- 2 tbsp oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp medium hot mustard (optional)
- 1 teaspoon sweet paprika powder (optional)
- 2 onions
- 2 carrots
- 500 ml beef broth
Instructions
- Preheat the oven to 160 °C top/bottom heat or 140 °C fan oven.
- Pat the rolled roast dry and rub with salt, pepper and optionally mustard and paprika powder.
- Heat the oil in a roasting pan and fry the roast vigorously all over.
- Roughly chop the onions and carrots and add them to the roasting pan.
- Pour in beef broth and close the roasting pan with the lid.
- Cook the roast in the oven until the desired core temperature is reached.
- For a juicy result, take the roast out of the oven at a core temperature of 60 to 65 °C.
- Allow to rest for 10 to 15 minutes before slicing.
