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Classic roast beef

  • 0:35 Prep
  • 1:32 Cook
  • 6 Servings


  • 1 large brown onion, peeled, cut into wedges
  • 1 medium carrot, peeled, roughly chopped
  • 2 celery stalks, roughly chopped
  • 3 fresh thyme sprigs
  • 1 tablespoon olive oil
  • 2 teaspoons dijon mustard
  • 2 teaspoons worcestershire sauce
  • 2kg beef sirloin roast
  • 2 tablespoons plain flour
  • 3/4 cup red wine
  • 2 cups Massel beef stock
  • Peas, to serve
  • Yorkshire puddings (see related recipe), to serve


  • 1
    Preheat oven to 200C/180C fan-forced. Place onion, carrot, celery and thyme in the bottom of a heavy-based, flameproof roasting pan. Drizzle with half the oil. Toss to combine. Pile vegetable mixture in centre of roasting pan.
  • 2
    Place mustard, Worcestershire sauce and remaining oil in a bowl. Stir to combine. Season with pepper. Rub top and bottom of beef with mustard mixture. Place beef on vegetable mixture. Roast for 1 hour 20 minutes for medium or until cooked to your liking. Remove from oven.
  • 3
    Transfer beef to a warmed plate. Cover with foil. Rest for 20 minutes. Transfer vegetables to a bowl. Set aside.
  • 4
    Skim fat from roasting pan, leaving 1 tablespoon pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and browns. Add wine. Cook, stirring, for 1 to 2 minutes or until smooth. Add stock, reserved vegetables and juices from resting beef. Reduce heat to medium-low. Cook, scraping pan, for 6 to 8 minutes or until slightly thickened.
  • 5
    Strain mixture into a jug, pressing on vegetables to extract flavour. Discard vegetables.
  • 6
    Slice beef. Serve with mashed potato, peas, yorkshire puddings and gravy.

Source: taste.com.au


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