Have you ever blasted a beef roast in an oven at 240°C/ 460°F, then turned off the heat and let the remaining heat cooks it for a few more hours.  The meat is smoky, aromatic, juicy and tender.

Method

• Preheat the oven for 30 minutes at 240°C/ 460°F
• Rub a 2kg cattleman’s roast with oil, salt, 2 tsp of cumin and 2 tsp of turmeric
• Lay the meat on a rack over a drip tray and place in the oven
• Cooked the meat for 15-20 minutes at 240C/460F then turning off the oven. The roast is cooked for further 2 hours with the remaining heat.

I served the beef with some roast vegetables with some oil, salt and rosemary. For a FODMAP diet, carrots, Japanese pumpkins and potatoes are good options for roasting.