Roast Beef with Tomato and Red Wine Gravy

Ingredients

About 1.9 kg beef family roast, at room temperature
2 Tbs olive oil
1 whole garlic bulb, halved crossways
1 kg Kent pumpkin, unpeeled, seeded, thickly sliced
3 garlic cloves, unpeeled
500 g vine-ripened cherry tomatoes
1 brown onion, thinly sliced
2 Tbs plain flour
1/2 cup (125mlL red wine
2 cups (500mL) beef stock
400 g can diced tomatoes
200 g green beans, trimmed
Oregano leaves, to serve

Method

Preheat oven to 200° C. Tie beef with kitchen string at 2 cm intervals. Season well. Heat 1 tablespoon of the oil in a flameproof roasting pan over high heat. Cook the beef, turning, for 5 minutes or until brown all over. Remove pan from heat. Place the halved garlic around the beef.

Roast the beef for 1 hour (or 15 minutes per 500g) or until internal temperature is 60-65 C for rare, or until beef is cooked to your liking.

Meanwhile, toss pumpkin and garlic cloves with remaining oil in a bowl. Place on a baking tray. Roast with the beef for 40 minutes or until just tender. Add tomatoes. Roast for 15 minutes or until the tomatoes soften.

Transfer the beef and halved garlic to a serving platter. Loosely cover with foil. Set aside for 10 minutes to rest.

Squeeze garlic cloves from skins and crush. Discard excess fat from roasting pan, reserving 1 tablespoon in pan. Heat pan over medium heat. Add onion and crushed garlic. Cook, stirring, for 5 minutes or until onion softens. Add flour. Cook, stirring, for 1 minute or until the mixture is grainy and bubbling. Stir in wine, stock and diced tomato. Bring to the boil. Reduce heat to medium. Simmer, stirring, for 5-10 minutes or until gravy thickens.

Cook the beans in a large saucepan of boiling water for 5 minutes or until bright green and tender. Drain well.

Arrange the roasted vegetables and beans around the beef and garlic on the platter. Sprinkle with oregano leaves. Thickly slice beef. Serve with the gravy.

Credits: Coles

Photo Credits: Coles