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“From the local supermarket where we are on holiday - they give a second recipe for left overs which I have posted at the end of the directions. Times are for the main first recipe.”
1hr 30mins

Ingredients Nutrition

  • 1200 g sirloin (1.2kg piece trimmed of fat)
  • 1 kg baby potatoes (halved)
  • 600 g pumpkin (peeled and cut into 3cm cubes)
  • 1 head garlic (cloves separated)
  • 2 tablespoons olive oil
  • 1 bunch baby carrots (peeled trimmed)
  • 1 red capsicum (cut in 3cm pieces)


  1. Preheat oven to 200°C.
  2. Place beef in roasting pan and cook in oven for 1 hour (for medium).
  3. Toss potatoes, pumpkin and garlic cloves in olive oil and add to the roasting pan after the beef has been cooking for 20 minutes.
  4. Remove beef from the pan and rest in a warm place for 20 minutes.
  5. Add carrots and capsicum to the vegetables in the pan and return to the oven for 20 minutes.
  6. Once rested, thinly slice beef and serve with the roasted vegetables and steamed green vegetables.
  7. LEFT OVERS - Roast Beef Sandwich (serves 2, prep. time 10 minutes) - Mash 1/2 avocado with a squeeze of lemon juice and spread on a slice of bread, roll or wrap, thinly sliced leftover beef and baby spinach leaves and serve with tomato chutney.

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