This marinated roast, succulent and savoury, will melt in your mouth. Roast seasonal vegetables while the beef is cooking and everything can be ready to serve at the same time.


1 cup plain yogurt
4 cloves garlic, minced
1 medium onion, minced
1 tablespoon each, minced ginger, lemon juice and curry powder
2 teaspoons paprika
1 teaspoon salt
2 kg inside round roast


  • combine yogurt, garlic, onion, ginger, lemon juice, curry powder and salt in large sealable freezer bag, squeeze and mix well
  • pierce roast on all sides with fork and place in bag with marinade
  • refrigerate for 24 hours
  • preheat oven to 450
  • place roast in a shallow roasting pan for 10 minutes
  • reduce heat to 275; cook uncovered until desired doneness
  • cover roast with foil and let it rest for 15 minutes before carving