Full of flavour, this garlic-infused roast beef is the perfect dish for the whole family!
Ingredients
- 4 medium desiree potatoes, peeled, quartered
- 4 small parsnips, trimmed, peeled, halved lengthways
- 600g kent pumpkin, cut into 4 wedges
- 2 fresh rosemary sprigs
- 1/3 cup olive oil
- 4 garlic bulbs, tops trimmed (see notes)
- 800g beef rump roast
- Gravy, to serve (see notes)
Method
- Step 1Place potato and parsnip in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 10 minutes. Drain.
- Step 2Preheat oven to 220°C/200°C fan-forced. Place potato, parsnip and pumpkin in a large roasting pan. Remove leaves from 1 sprig rosemary. Sprinkle leaves over vegetables. Drizzle with 2 1/2 tablespoons oil. Season with salt and pepper. Toss to combine. Add garlic to pan. Drizzle 1 teaspoon oil over each bulb.
- Step 3Heat remaining oil in a frying pan over high heat. Add beef. Cook for 2 to 3 minutes each side or until browned. Place beef on top of vegetables. Season well with salt and pepper. Add remaining rosemary sprig to pan. Roast for 45 minutes to 50 minutes for medium or until cooked to your liking. Cover loosely with foil. Rest for 10 minutes.
- Step 4Slice beef. Serve with garlic, vegetables and gravy.
- High fibre
- Low carb
- Lower gi
Nutrition
3053 kj
Energy
30.4g
Fat Total
7.6g
Saturated Fat
10.1g
Fibre
55.1g
Protein
128mg
Cholesterol
885mg
Sodium
47.7g
Carbs (total)
Notes
It’s important to rest beef after roasting, to ensure the meat stays moist and tender.
Cook’s note: Trim the top of each bulb about 1/3 of the way down, to expose the top of the garlic cloves.
To make gravy: Transfer beef, garlic and vegetables to a plate to rest. Cover with foil. Combine 2 cups beef stock and 3/4 cup red wine in a jug. Skim fat from pan, leaving pan juices and 1 1/2 tablespoons fat in pan. Place pan over high heat. Add 2 1/2 tablespoons plain flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas