Red wine roast beef

The beef comes already in its marinade, so the job is the oven and the tray. Do not bury it under another one.

Serves

4 people

Prep

10 minutes

Cook

1 hour 20 minutes

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From the shop

Start with a red wine roasting beef, sold as a 1 kg piece in its red wine marinade. For a plain roast to season yourself, use the roasting beef.

Line the tray with the vegetables and sit the beef on top. They lift it off the metal so the base does not stew, and they cook in the juices.

Ingredients

• 1 kg red wine roasting beef
• 2 brown onions, cut into wedges
• 3 carrots, cut into chunks
• 500 g baby potatoes, halved
• 2 tbsp olive oil
• 2 sprigs rosemary
• 250 ml beef stock
• 1 tbsp plain flour
• Salt and cracked black pepper

Method

1. Heat the oven to 200°C. Toss the onion, carrot and potatoes in the oil with salt and pepper. Spread them over a roasting tray.
2. Sit the beef on top of the vegetables. Tuck the rosemary around it.
3. Roast for 50 minutes for medium rare, or 60 to 70 minutes for medium. A thermometer in the centre reads 55°C for medium rare.
4. Lift the beef onto a board. Cover loosely with foil. Rest for 20 minutes. Leave the vegetables in the oven to crisp.
5. Tip the vegetables into a serving dish. Put the tray over medium heat. Stir the flour into the juices for 1 minute. Whisk in the stock and simmer for 3 minutes until the gravy thickens.
6. Carve the beef thinly across the grain.

Serve it

Serve with the tray vegetables and gravy, and a green vegetable on the side.