Greek Roast Beef

    1 hour 30 min

    Nothing beats a succulent joint of Greek roast beef. Roast meat - lamb, chicken, beef - and potatoes is ubiquitous in Greece, and this version is a slight twist on the classic. Instead of the usual lemons, this calls for orange juice as well.


    Greater London, England, UK
    21 people made this

    Serves: 6 

    • juice of 1 orange
    • juice of 1 lemon
    • 4 tablespoons dark mustard
    • 4 tablespoons olive oil
    • 4 teaspoons dried Greek oregano
    • salt and freshly ground black pepper to taste
    • 12 medium-sized potatoes, peeled and cut into 3cm pieces
    • 4 to 6 cloves garlic
    • 1 beef roasting joint, such as top rump or silverside

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, whisk together the orange and lemon juices, mustard, olive oil, oregano, salt and pepper. Add potatoes to bowl and coat thoroughly with mixture. Transfer the potatoes to a large roasting tin.
    3. Place the beef joint into the bowl with the remaining orange juice mixture; coat thoroughly and transfer to roasting tin on top of potatoes. If any of the orange juice mixture remains in the bowl, pour it over the beef and potatoes.
    4. Roast uncovered until potatoes are done and the beef is cooked to your desired temperature. Calculate the cooking time at 20 minutes per 500g plus 20 minutes (rare), 25 minutes per 500g plus 25 minutes (medium) or 30 minutes per 500g plus 30 minutes (well done). Check every 30 minutes while roasting, and add a bit of hot water if you find the potatoes are drying out. Allow the beef to rest for 5-10 minutes at room temperature before carving and serving.


    If the beef is done before the potatoes, remove the beef to a platter and tent with foil. Continue baking the potatoes, and return the beef to the oven for 10 minutes to warm up before serving.

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    Reviews in English (2)


    I made this with a silverside joint for Sunday lunch and it was gorgeous! The potatoes did need a wee while extra and I put onion wedges and whole cloves of garlic in with them for more of a Sunday roast experience. I didn't coat the onion and garlic in the sauce mix though. It was a really good meal. I'm sure this would go well with a leg of lamb or pieces of chicken (legs or thighs). Overall, I'm very impressed and will definitely do this again. Thank you.  -  08 Apr 2012


    This is a lovely alternative to your traditional roast beef dinner. Very tasty and easy to make. I added sweet potatoes and carrots to the potatoe mix for variety and it was enjoyed by all. Left over beef was lovely in a salad and sandwhiches too!  -  06 Aug 2015

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