Roast beef (medium/medium rare)

There's not much required for this recipe, no oil and no carb veggies. A roast can be very healthy - you just need to be careful of your side dishes. 

All you'll need is: one big lump of beef, salt, pepper, garlic powder, dried coriander (substitute spices to your own preference), tin foil, baking dish & one sharp knife. 

• First, line the baking dish with foil - use a lot because you're going to be covering the whole roast with it.
• Trim the fat off the roast. Not all of it as you don't want the roast to dry out but at least half or if it seems particularly lean then just use your judgement. Take the rest off when it's cooked before you eat it though.  
• Next, rub the spices all over the roast and place it in the foil fatty side up. Leave it out for a half hour or until it reaches room temp. Pre-heat the oven and switch it to a high heat (250/300).
• Cover the roast with tin foil but leave a little room at the top for steam and pop it in the oven. 
• Keep it at the high heat for 20 minutes then put it on 150/200 for about 50 minutes. Less if you want it rare & more if well done. 
• I don't have a meat thermometer so if I want to check then I just make a small incision in the middle of the roast to see how far along it is - again, this is all to personal taste so just use your judgement. 
• Carve and enjoy :)

As a side note I don't really like the meat juice, I feel that's it's mostly fat but if I'm keeping a lot of meat for a later time then I keep the juice in a plastic container with the carved meat so that it doesn't dry out or loose its flavour. Then when I want to heat up the meat I take a very little and put it with the meat that I'm heating up so it won't dry out and will retain all its meaty goodness.