Roast Beef with Thyme and Paprika
Roast Beef with Thyme and Paprika



  • 1 tbsp mixed smoked paprika and garlic granules
  • 50g breadcrumbs
  • 1 tbsp chopped thyme leaves
  • 1.5kg beef roasting joint
  • 1 tbsp tomato puree
  • 125ml red wine
  • 300ml chicken stock
  • Roast vegetables, to serve
  • Preheat the oven to 190C. Mix the breadcrumbs with the thyme, paprika and garlic, and a splash of olive oil. Season the beef well, spread with the tomato puree and place in a roasting tin. Press the breadcrumb mixture onto the top and sides of the beef joint to make a crust, then roast for 1 hour and 45 mins for medium.
  • Transfer the beef to a board and cover with foil to rest. Place the roasting tin on the hob and pour in the wine, leaving to bubble for 3 mins. Stir in the stock and simmer until thickened, then season and serve with the sliced beef and roasted vegetables.
2 hrs
6 serving

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