Slow-roasted Mediterranean beef roast

A little time is all it takes to serve up this amazingly good beef roast, raising the roast on bed of vegies as it cooks helps the beef brown evenly and adds flavour to the pan juices.


Cook Time: 40 minutes
Serves 6


  • 750 g piece of silverside roast (uncorned)
  • 3 tbsp sundried tomato pesto
  • 8 thin cut prosciutto slices
  • roast potatoes and steamed asparagus to serve


  • Preheat oven to 160ºC. Coat beef with sundried tomato pesto and wrap evenly with prosciutto slices. Tie with string or secure with metal skewers.
  • Place the beef on a rack in a roasting dish. Roast for 30 minutes for rare, 40 minutes for medium and 45 minutes for well done. For ease and accuracy use a meat thermometer.
  • Remove beef from oven, loosely cover with foil and rest for 15 minutes. Remove string and slice beef.
  • Serve with roast potatoes and steamed asparagus.

Essential tips

  • Suggested roasting times per 500g for: Silverside, blade, round, topside, eye round, oyster blade. Cook at 160ºC. Rare 20-25 min per 500g, Medium 25-30 min per 500g, Well done 30-35 min per 500g.
  • Roast on a rack. Raising the roast allows the heat to circulate around the roast browning it evenly. Without a rack the bottom of the roast will begin to stew. Wider rung racks give good results; they’re preferable to the closed rack like trays that are sometimes inside your oven when you purchase it. Placing the roast on a bed of julienne vegetables or trimmed meat bones is another way to raise the roast, and they both add flavour to the pan juices.