Roast Beef & Vegetables
There’s nothing more comforting than roast beef and veggies on a cold day. Tuck into this hearty roast with family and friends.
Ingredients
- 4 cloves garlic, crushed
- 1.1kg beef rib roast
- 2 tbs thyme leaves, chopped
- 2 tbs olive oil
- 1 pinch salt (for seasoning)
- 1 pinch pepper (for seasoning)
- 4 potatoes
- 3 large carrots, peeled, cut into 6cm pieces
- 3 parsnips, peeled, cut into 6cm pieces
- 16 brussel sprouts, cooked (to serve)
- 40g butter
- 1 tbs plain flour
- 1 1/2 cup beef stock
Method
- Preheat oven to 200°C. Place beef into a large roasting pan. Combine thyme, garlic, 2 tsp of the oil, salt and pepper in a bowl. Rub mixture over beef.
- Make cuts into each potato at 5mm intervals, 2/3 of the way through. Place potatoes, carrot and parsnip into a bowl. Add remaining oil and toss well to coat. Arrange vegetables in baking dish around beef. Roast for 30 minutes. Turn carrot and parsnip. Roast for a further 40 minutes until vegetables are golden and crisp. If the beef is colouring too much, cover it loosely with foil.
- Transfer beef to a board and vegetables to a warm plate. Cover both with foil.
- Drain cooking juices from roasting pan, leaving 1 tbs. Place pan over medium heat. Add half of the butter. When melted, sprinkle flour over and whisk to combine. Cook for 1 minute. Slowly add stock, whisking constantly until smooth. Stir in sauce and bring to the boil. Simmer for 3 minutes or until slightly thickened. Strain and transfer to a serving jug.
- Slice beef. Add remaining butter to vegetables. Serve beef and vegetables with gravy.
