Rosy sliced roast beef, pan gravy, roast potatoes and carrots

$8.16/servingat the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• beef roast (sirloin tip or top round)700 g
• russet potato3 large
• carrot3 ea
• yellow onion1 ea
• beef stock1½ cups
• all purpose flour2 tbsp
• rosemary1 tsp
• garlic3 cloves
• butter1 tbsp

Method

1Season and sear

• •Heat the oven to 425F.
• •Pat the roast dry and rub it all over with 1 tbsp oil, the rosemary, minced garlic, 1½ tsp salt and a generous grind of pepper.
• •Sear it in a hot oven-safe pan 2 to 3 minutes per side until browned all over.

2Roast everything

• •Cut the potatoes into 1½ inch chunks and the carrots into thick batons.
• •Cut the onion into wedges.
• •Toss the vegetables with 1 tbsp oil and a pinch of salt on a sheet pan.
• •Put the roast (in its pan) and the vegetables in the oven.
• •Roast 15 minutes, then drop the heat to 350F.
• •Roast 30 to 40 minutes more until the beef reads 130F in the centre for medium-rare and the potatoes are golden.

3Rest and make the gravy

• •Move the roast to a cutting board, tent with foil, and rest 15 minutes.
• •Set its pan over medium heat with the butter.
• •Whisk in the flour and cook 1 minute.
• •Gradually whisk in the beef stock, scraping up the browned bits.
• •Simmer 3 minutes until the gravy coats a spoon, then season to taste.

4Plate

• •Slice the rested beef thinly against the grain.
• •Plate with the roast vegetables.
• •Pour the gravy generously over the beef.