A cozy Sunday afternoon, the aroma of a succulent roast filling the air, and the whole family gathered around the table in anticipation. This is not just any Sunday roast; this is a masterpiece waiting to be unveiled, a culinary experience that transcends the ordinary. Let us show you how to elevate a humble cut of meat into a work of art that will leave your loved ones speechless.
Ingredients
- 1.5 kg Bolar roast
- 1 tbsp olive oil
Marinade:
- 3 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- ¼ cup (60 ml) balsamic vinegar
- ½ cup (125 ml) soy sauce
- ¼ cup (60 ml) olive oil
- 1 tbsp white sugar
- 2 tsp onion powder
- 1 tsp black pepper
- 2 tsp dried thyme
- 1 tsp dried rosemary
Vegetables:
- 3 potatoes, cut into 5 cm chunks
- 4 carrots, peeled and cut into 4 cm pieces
- Salt and pepper, to taste
Gravy:
- Juices from roast beef
- 1 tbsp plain flour
- Fresh herbs (rosemary, bay leaves)
- 400–500 ml beef stock
Instructions
Marinate the Beef
Combine all marinade ingredients in a large ziplock bag. Add the beef, seal, and refrigerate for at least 24 hours (up to 3 days).
Prepare for Roasting
Remove beef from fridge 1 hour before cooking. Preheat oven to 240°C. Toss vegetables in the marinade liquid and spread them in an ovenproof skillet or roasting pan. Place beef on top. Drizzle with olive oil and roast for 20 minutes.
Roast the Beef
Reduce oven temperature to 180°C and continue roasting for 35–40 minutes, or until roasted to your liking.
Rest the Beef
Transfer beef to a plate, cover loosely with foil, and rest for 20–30 minutes.
Make the Gravy
Pour the pan juices into a jug and let them settle, reserving 2 tablespoons of fat in the roasting tin and discarding the rest. Add the flour and herbs to the pan and cook over medium heat, stirring constantly, until a smooth, brown paste forms. Gradually stir in the reserved pan juices and beef stock, cooking for 3–4 minutes until thickened. Season to taste, add the resting meat’s juices, then strain the gravy into a jug before serving.
Serve
Slice beef thinly and serve with roast vegetables and gravy.
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