All In Recipe
A heady mix of Beef, Lamb and Pork Roasts with all of the above trimmings.
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Ingredients
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Meat
Seasoning
Vegetables and Trimmings
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 180°C (350°F).
- 2
Prepare the Meat
Pat the beef, lamb, and pork roasts dry with paper towels. Season each roast generously with salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
- 3
Prepare the Vegetables
Peel and chop the carrots and potatoes into large chunks. Quarter the onions and smash the garlic cloves without peeling.
Cooking
- 4
Sear the Meat
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef roast for 3-4 minutes on each side until browned. Repeat for the lamb and pork roasts, adding more oil if necessary.
- 5
- 6
Roast in the Oven
Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for about 1 hour. Remove the foil and roast for an additional 30-45 minutes, or until the internal temperature of the meats reaches 70°C (160°F) for beef and lamb, and 75°C (165°F) for pork.
Serving
- 7
Rest and Serve
Once cooked, remove the roasts from the oven and let them rest for 15 minutes. Slice the meats and serve them on a large platter with the roasted vegetables. Garnish with fresh parsley.
