Classic Roast Beef with Gravy

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 !