Served with herbed carrots, mash and a rich red wine jus, this roast beef recipe will take your regular Sunday lunch to a whole other level. With a few clever shortcut ingredients, this easy recipe makes for a fuss-free meal.
Serves66
Cook time1 hr 10 mins1 hour 10 minutes
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
6 carrots, peeled, quartered
8 shallots, peeled
2 rosemary sprigs
4 thyme sprigs
1.2kg Coles Australian No Added Hormones Beef Tender Blade Roast
1 tbs olive oil
300g green beans, trimmed
2 x 350g Coles Kitchen Crème Royale Mashed Potato
200ml pkt Coles Premium Red Wine Jus
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a roasting pan with baking paper. Place the carrot, shallots, rosemary and thyme in the lined pan. Season.
Step 2
Top with the beef and drizzle with oil. Roast for 1 hour 10 mins for medium or until the beef is cooked to your liking and carrots are tender. Loosely cover with foil and set aside for 10 mins to rest.
Step 3
Meanwhile, cook the beans in a large saucepan of boiling water for 3 mins or until just tender. Drain. Heat the mash and jus following packet directions.
Step 4
Slice the beef. Serve with the vegetables, beans, mash and jus.
