Sunday 8th Feb - Roast Beef – Weekend Special
4 people
100 minutes
0 minutes
Ingredients
- 250 ml Beef Stock
- 1 tsp Black Pepper
- 1 tbsp Butter
- 2 - Carrots peeled and chopped
- 2 - Parsnips peeled and chopped
- 1 tbsp Plain Flour
- 3 tbsp Rapeseed Oil
- 600 g Roast Beef
- 1 tsp Salt
- 2 sprigs SuperValu Fresh Thyme
- 500 g SuperValu Potatoes peeled and chopped in half
- 1 - SuperValu Swede peeled and chopped
Method
- Preheat oven to 170C/ Gas Mark 3.
- Mix thyme, pepper and salt in a bowl. Place 1 tablespoon of oil in an ovenproof roasting dish along with the beef. Season beef with mixture. Cover with aluminium foil and place in oven for 90 minutes.
- As the beef cooks, add the potatoes to large pot with cold water. Cover and bring to the boil. Once boiling, simmer for 10 - 12 minutes until tender.
- Place the vegetables in a large pot and cover with cold water; bring to boil and reduced heat to simmer for 10 - 15 minutes until soft.
- Drain water from potatoes. Place 1 tablespoon of rapeseed oil in ovenproof dish and add in potatoes. Drizzle oil on top of potatoes, season and put in oven for 45 -- 55 minutes.
- Remove beef from oven and let it rest for 10 minutes before carving to serve.
- For gravy, melt the butter in a pan over a medium heat. Stir in the flour. Slowly add in beef stock continue to stir to make a creamy gravy. Keep stirring until it becomes thick in consistency.
- Drain the vegetables and mash together. Remove potatoes from oven and serve with beef on side. Serve gravy on the side.
