Roast Beef
Ingredients: beef roast, olive oil, salt, pepper, celery · 120 min cook time · 450kcal · $35.00
Ingredients
1piece beef roast, drizzle olive oil, pinch salt, pinch pepper, 0.5stalk celery, 1piece onion, 1bulb garlic, 2piece carrots, 3piece bay leaves, 1sprig rosemary, 1tablespoon flour, 0.5glass red wine, 1spoonful jam, 1liter stock
Instructions
1. Get your meat out of the fridge one hour before you want to cook it so it stays juicier and more tender.
2. Drizzle the beef with olive oil, give it a rub, and season generously with salt and pepper, rubbing it all over.
3. Put a little oil into a tray on high heat and start to sear the beef to get color on it.
4. Chop up celery, onion, garlic, carrots, and add them to a board with bay leaves and rosemary.
5. Add the vegetables and herbs into the tray with the beef to create the trivet for gravy and to soak up juices.
6. Put the roasting tray into the oven at 180 degrees Celsius or 350 Fahrenheit for 1 hour 15 minutes.
7. Remove the cooked beef from the tray and let it rest for half an hour.
8. To make the gravy, put the tray on high heat, add a heaped tablespoon of flour, and squish the garlic and vegetables.
9. Pour in half a glass of red wine and let it cook.
10. Add some jam for sweetness, pour in a liter of stock, bring to the boil, and simmer for 30 minutes.
11. Pour any juices from the resting beef into the gravy, then strain the gravy through a coarse sieve into a pot.
12. Carve the rested roast beef into nice long, thin slices and serve with the rich gravy, roast potatoes, and Yorkshire pudding.
Source: Watch the original video