Roast Beef & Vegetables

13 Ingredients

Number of servings

4 cloves garlic, crushed
1.10kilograms beef rib roast
2tablespoons thyme leaves, chopped
2tablespoons 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)
40grams butter
1tablespoons plain flour
1 1/2 cup beef stock

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

There’s nothing more comforting than roast beef and veggies on a cold day. Tuck into this hearty roast with family and friends.

Method

Step 1 of 5

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.

Step 2 of 5

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.

Step 3 of 5

Transfer beef to a board and vegetables to a warm plate. Cover both with foil.

Step 4 of 5

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.

Step 5 of 5

Slice beef. Add remaining butter to vegetables. Serve beef and vegetables with gravy.