Classic Roast Beef with Gravy

recipe

• Step 1
  Preheat the oven to 220ºC. Strip the thyme leaves from the stem by pulling in the opposite direction that the leaves are pointing.
• Step 2
  Wash & peel the carrots (optional). Then cut them into 4-5 cm pieces.
• Step 3
  Wash & cut the potatoes in 2 or 4 based on their size.
• Step 4
  Peel & cut the onion into wedges.
• Step 5
  In a small bowl, add 1/2 of the thyme, salt & pepper. Optional : garlic & onion powder are the perfect additions, if you have some ! Add a drizzle of oil & stir.
• Step 6
  On a sheet tray with a wire rack (or a roasting pan with a rack), add the beef. Top the meat with the oil mixture & rub to fully coat.
• Step 7
  Add 3cl of broth per serving, to the bottom of the sheet tray. Place the roast in the oven & cook for 10 min at 220ºC.
• Step 8
  Remove the roast from the oven. Remove the beef & the rack from the sheet tray. Add a drizzle of olive oil & add the onion, carrots & potatoes. Toss the veggies in the oil.
• Step 9
  Place the roast back onto the center of the pan. Season the veggies with the remaining thyme, salt & pepper. Lower the oven temperature to 120ºC & roast for another 25-30 mins (count approx half an hour per 500g of beef).
• Step 10
  Remove the pan from the oven. Remove the roast & veggies from the sheet tray. Set them aside.
• Step 11
  Prepare the gravy. Add another 3cl of broth per portion to the sheet tray. Using a spoon or spatula, loosen up any brown bits from the pan. Pour the liquid into a bowl & reserve.
• Step 12
  For the gravy: add the butter to a sauce pot & melt on medium heat. Add the flour & whisk. Cook for 1 min while whisking continuously. Next, pour the pan drippings through a strainer into the pot & whisk. Add the remaining broth & Worcestershire sauce. Whisk until the gravy is thick, then remove from the heat.
• Step 13
  Thinly slice the roast beef & serve with the roasted veggies, potatoes & gravy. Enjoy !