Description
Roasted Rolled Beef with Veggies combines savory herbs and red wine into a roast that tastes rich yet simple. It creates a full meal in one pan that feels comforting and warm.
Ingredients
Units
Scale
- 2 kg deboned rolled beef
- 4 red onions, quartered
- 4 carrots, quartered
- 1 medium butternut squash, cut up with skin
- 2 tbsp crushed garlic
- 1-2 tbsp fresh rosemary, chopped
- 1 cup beef stock (plus extra if needed)
- 1 cup red wine
- Olive oil
- Salt & pepper
Instructions
- Heat your oven to 180°C (350°F).
- Rub the rolled beef with salt, pepper, rosemary, crushed garlic, and olive oil.
- Place it in a standard roasting dish, nothing fancy, just big enough so everything fits comfortably.
- Add a cup of red wine and ½ cup of beef stock to the dish.
- Roast for 1½ hours, checking halfway through to see if the liquids need a top-up.
- Add red onions, carrots, and butternut squash around the beef.
- Pour in another splash of stock if things look a little dry.
- Return to the oven and roast for another hour until the veggies have softened and caramelize.
- Take the beef out and let it rest for 15 minutes before slicing (this stops the juices from escaping).
- Serve everything with brown onion gravy or pan juices.
Notes
Created, Prepared, Tried, and Tested by Denzy
