Take classic roast beef to the next level with a delicious gravy that is easy to make from scratch using roasted garlic, tomato and red wine.
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Arrange the roasted vegetables and beans around the beef and garlic on the platter. Sprinkle with oregano leaves. Thickly slice beef. Serve with the gravy.
COOK. STORE. SAVE.
Season well for flavour: Season your beef well with sea salt flakes and black pepper. This is the key to great-tasting beef, plus it draws out moisture to help develop a delicious crust on the outside of the meat.
Sear over high heat: For the best colour and a deeper flavour, brown the beef all over in the roasting pan over high heat before placing it in the oven to roast – it needs this punch of heat to create the perfect caramelised crust.
Use a thermometer to check it’s done: For an accurate reading, it’s best to check the internal temperature of the beef with an instant-read meat thermometer. Rare beef should be 60-65°C. If you like it medium, roast for 20-25 mins per 500g or until the internal temperature is 65-70°C. For well-done beef, roast for 25-30 mins per 500g or until the internal temperature is 75°C.
No thermometer? Try the touch test: Don’t stress if you don’t have an instant-read thermometer. Press the beef with tongs or your fingers to check for doneness – rare feels soft, medium is springy and well-done is firm.
Lose the booze: Want to make the gravy without wine? Simply leave it out and increase the beef stock to 21/2 cups (625ml).
Take classic roast beef to the next level with a delicious gravy that is easy to make from scratch using roasted garlic, tomato and red wine.
Arrange the roasted vegetables and beans around the beef and garlic on the platter. Sprinkle with oregano leaves. Thickly slice beef. Serve with the gravy.