Spread the word to your near and dear — this roasted classic makes for easy entertaining!
Ingredients
- 1/3 cup wholegrain mustard
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 2kg beef sirloin roast
Basic roasted mixed vegetables
- 1kg sebago potatoes, peeled and chopped
- 800g butternut pumpkin, peeled and chopped
- 6 peeled pickling onions
Basic gravy (makes 2 to 2 1/2 cups)
- 2 cups Massel beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Combine mustard, oil and garlic in a bowl. Season with salt and pepper.
- Step 2Rub top side of beef with mustard mixture. Place in prepared pan. Roast for 1 hour 45 minutes for medium or until cooked to your liking.
- Step 3Remove from oven. Cover loosely with foil. Stand for 10 minutes. Slice.
- Step 4Basic roasted mixed vegetables: Preheat oven to 200°C/180°C fan-forced. Arrange vegetables in roasting pan. Drizzle with 2 tablespoons olive oil. Roast for 1 hour 10 minutes or until golden and crisp.
- Step 5Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons 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 becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
- High protein
- Low carb
- Lower gi
Nutrition
3068 kj
Energy
22g
Fat Total
7g
Saturated Fat
7g
Fibre
88g
Protein
193mg
Cholesterol
944.68mg
Sodium
13g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Preparing and slicing roast beef: Rub top side of beef with mustard mixture. Place in prepared pan.
Slice beef into 5mm-thick pieces, or to your liking. Serve with roasted vegetables.
Tip: Remove meat from fridge 15 minutes before roasting to take off the chill. This can speed up cooking and help meat cook more evenly.
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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