Ingredients
- 1.2 kilogram Beef bolar blade roast
- 2 tablespoon Olive oil
- 2 tablespoon Dijon mustard
- 6 Pickling onions (peeled, halved)
- 4 sprig Thyme (extra leaves, to serve)
- 2 cup Beef stock (500ml)
- 1 cup Dry red wine (250ml)
- 2 large Sweet potatoes (scrubbed, cut into batons)
- Steamed snow peas (to serve)
Instructions
- Preheat oven to 160°C (140°C fan-forced). Brush beef with half the oil. Season. Heat a large non-stick frying pan over high heat. Cook beef for 6-8 minutes or until browned all over. Transfer to a rack. Brush top of beef with mustard. Place onions, thyme, stock and wine in the base of a large roasting tin. Sit rack with beef over roasting tin. Cook beef for 50-55 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 15-20 minutes. Transfer onions and sauce to a saucepan. Simmer over medium-low heat for 15-20 minutes or until sauce reduces. Keep sauce warm.
- Increase oven temperature to 200°C (180°C fan-forced). Spread sweet potato onto a large baking tray, drizzle with remaining oil, season and cook for 15-20 minutes or until golden and tender.
- Slice beef. Reheat onions and sauce, if required. Serve beef with onions, sauce, sweet potatoes, snow peas and extra thyme.
Notes
- Beef topside or rump roast would also work well in this recipe.
- Resting your roast will ensure it is tender and will lock the juices in.
- Leftover beef will be delicious in a crusty bread roll with salad for next day lunch.
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