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Roast Beef with Red Wine Gravy

Whip up a juicy, tender beef roast with rich red wine gravy. A classic, fuss-free Sunday dinner the whole family will love.
Recipe Tip To make the roast veges, cut pumpkin, kūmara and potatoes into 4cm pieces and add to the oven in a separate tray for the final 45 minutes of roasting.
Photo of Roast Beef with Red Wine Gravy

Ingredients

  • 2 onions, thickly sliced
  • 1.5 kilograms bolar blade
  • 4 cloves garlic, sliced
  • 3 sprigs rosemary, chopped
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper
  • 1/2 cup beef stock
  • 1 tablespoons worcestershire sauce
  • 30 grams butter, chopped
  • 2 cup roast potatoes
  • 2 cup roast carrots
  • 1 cup red wine
  • 2 onions, thickly sliced
  • 1.5 kilograms bolar blade
  • 4 cloves garlic, sliced
  • 3 sprigs rosemary, chopped
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper
  • 1/2 cup beef stock
  • 1 tablespoons worcestershire sauce
  • 30 grams butter, chopped
  • 2 cup roast potatoes
  • 2 cup roast carrots
  • 1 cup red wine

Method

  1. Step 1 of 8
    Preheat oven to 150°C (130°C fan-forced). Place a layer of onion over the base of roasting pan.
  2. Step 2 of 8
    Using a small sharp knife, make a few incisions evenly over the beef. Push in garlic and rosemary. Rub with oil and season well.
  3. Step 3 of 8
    Heat a large frying pan on high. Seal beef for 2-3 minutes on each side until a golden-brown crust forms.
  4. Step 4 of 8
    Combine wine, stock and Worcester sauce in a small bowl.
  5. Step 5 of 8
    Place beef over the vegetables in the pan. Pour wine mixture over the beef and bake for 2 hours, basting with pan juices every 30 minutes. Once cooked, the beef will shred easily when tested with a fork.
  6. Step 6 of 8
    Transfer to a plate and rest, loosely covered with foil, for 20 minutes.
  7. Step 7 of 8
    Meanwhile, strain pan juices into a saucepan. Simmer on high until it thickens, gradually whisking in butter until glossy. Season to taste and transfer to a gravy jug.
  8. Step 8 of 8
    Serve beef sliced, with roast veges and sauce on the side.

Nutrition per serving

2431 Kilojoules
Protein75 grams
Fat24 grams
Carbs7 grams
Sugars6 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 8
    Preheat oven to 150°C (130°C fan-forced). Place a layer of onion over the base of roasting pan.
  2. Step 2 of 8
    Using a small sharp knife, make a few incisions evenly over the beef. Push in garlic and rosemary. Rub with oil and season well.
  3. Step 3 of 8
    Heat a large frying pan on high. Seal beef for 2-3 minutes on each side until a golden-brown crust forms.
  4. Step 4 of 8
    Combine wine, stock and Worcester sauce in a small bowl.
  5. Step 5 of 8
    Place beef over the vegetables in the pan. Pour wine mixture over the beef and bake for 2 hours, basting with pan juices every 30 minutes. Once cooked, the beef will shred easily when tested with a fork.
  6. Step 6 of 8
    Transfer to a plate and rest, loosely covered with foil, for 20 minutes.
  7. Step 7 of 8
    Meanwhile, strain pan juices into a saucepan. Simmer on high until it thickens, gradually whisking in butter until glossy. Season to taste and transfer to a gravy jug.
  8. Step 8 of 8
    Serve beef sliced, with roast veges and sauce on the side.

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