Confessions of a tiny kitchen: One-pan roast beef dinner

If you’ve read my bio you’ll know that I currently live in Hong Kong and if you know anything about Hong Kong you would be very aware that space is severely limited. Unless your apartment is rented by a company, you live with 10 housemates or you are part of the rich upper class you probably live in something resembling a shoebox (and I’m not talking Louboutin!). For this reason cooking big meals and cleaning up is a tremendous chore. You would be surprised how messy a tiny kitchen can become in a span of 15 minutes. Since I’ve lived in this country I have scaled down significantly in terms of the amount of space and equipment I use. I could probably find a way to cook a three-course meal using two Ikea bowls, a pan and a single teaspoon all within a block of 50cm2 #justsaying!

Regardless I have become a big fan of one pan dinners. Less cleaning, less space used and overall simpler preparation is a win in my books. Thus when I came across a succulent looking roast perfect for two I decided to give a one-pan roast dinner ago.  This dish is not the type of roast that requires days of preparation and planning, it’s something that you can easily put together on a weeknight. Served with simple accompaniments, roast potatoes and carrots I was very pleased with the outcome and decided to share my happiness with you.


One pan roast dinner


1.5 pound/700g rolled striploin

4 tablespoons olive oil

1 teaspoon rosemary

1 teaspoon oregano

1/2 teaspoon black pepper crused

3 teaspoons garlic, fresh, crushed

3 medium roasting potatoes

2 carrots

salt to taste



  1. Preheat the oven to 230°C.
  2. Place the meat, fat side up, in a large roasting pan (I put a small s-shaped roll of tin foil under the roast for more even cooking).
  3. In a small bowl mix together 3 tablespoons of olive oil, all the herbs, garlic and black pepper. Spread this mixture over the roast taking care to spread some of the mixture on the sides. Set aside.
  4. Peel and cut the carrots into approximately 3cm pieces. Cut the potatoes into large wedges. Add the rest of the olive oil to these and place on either side of the beef. Season to taste
  5. Place in the oven and roast for 15 minutes.
  6. After 15 minutes remove the meat from the roasting pan and continue to roast the potatoes and carrots for another 15 minutes.
  7. Reduce the oven temperature to 180°C and place the roast back in the pan, for a further 25 minutes (about 60°C internal temperature). You can season the roast before placing it back in the oven.
  8. Remove from the oven, allow to rest for 10-15 minutes. When serving cut against the grain.



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