Roast Beef with Red Wine Gravy

clock 20 minutes + 2 hours 15 minutes bowl Serves 6


  • 2 onions, thickly sliced
  • 1.5-2kg bolar blade or topside beef roast
  • 4 garlic cloves, sliced
  • 3 rosemary sprigs, chopped
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1 cup red wine
  • 1/2 cup beef stock
  • 1 Tbsp Worcester sauce
  • 30g butter, chopped
  • Roast carrots, to serve
  • Roast potatoes, to serve
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  • 1. Preheat oven to 150°C (130°C fan-forced). Place a layer of onion over the base of roasting pan.

  • 2. Using a small sharp knife, make a few incisions evenly over the beef. Push in garlic and rosemary. Rub with oil and season well.

  • 3. Heat a large frying pan on high. Seal beef for 2-3 minutes on each side until a golden-brown crust forms.

  • 4. Combine wine, stock and Worcester sauce in a small bowl.

  • 5. Place beef over the vegetables in the pan. Pour wine mixture over the beef and bake for 2 hours, basting with pan juices every 30 minutes. Once cooked, the beef will shred easily when tested with a fork.

  • 6. Transfer to a plate and rest, loosely covered with foil, for 20 minutes.

  • 7. Meanwhile, strain pan juices into a saucepan. Simmer on high until it thickens, gradually whisking in butter until glossy. Season to taste and transfer to a gravy jug.

  • 8. Serve beef sliced, with roast veges and sauce on the side.

  • Tip:

  • To make the roast veges, cut pumpkin, kumara and potatoes into 4cm pieces and add to the oven in a separate tray for the final 45 minutes of roasting.

  • *Check Worcester sauce and beef stock are gluten free.


  • • Energy 2431Kj • Protein 75g • Total Fat 24g • Saturated Fat 8g • Carbohydrates 7g • Sugars 6g • Sodium 661mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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