Name: Roast beef & winter vegies with currant gravy
Prep time: 20 min
Cook time: 90 min
Ingredients: 1 kg Beef topside or rump roast; 1/2 cup Red wine; 4 Large parsnips, peeled, trimmed, halved lengthways; Olive-oil spray; 2 tbsp Flour; 1/3 cup Cranberry sauce; 6 Large carrots, peeled into ribbons; 8 Medium zucchini, peeled into ribbons; 2 tbsp Finely chopped flat-leaf parsley

Roast beef & winter vegies with currant gravy

Dinner

SERVES:

DIFFICULTY:
Easy

PREP TIME:
20 minutes

COOK TIME:
1 hour 30 minutes

Ingredients

1 kg Beef topside or rump roast
1/2 cup Red wine
4 Large parsnips, peeled, trimmed, halved lengthways
Olive-oil spray
2 tbsp Flour
1/3 cup Cranberry sauce
6 Large carrots, peeled into ribbons
8 Medium zucchini, peeled into ribbons
2 tbsp Finely chopped flat-leaf parsley

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Method

Preheat oven to 180°C. Place a large flameproof casserole dish (with a lid) over medium-high heat. Add beef and cook for 10 minutes, turning, until browned on all sides. Add wine and ½ cup water. Cover with lid and place casserole dish in oven. Roast for 1½ hours, or until beef is tender.
Line a baking tray with baking paper. Place parsnips on prepared tray and spray with oil; roast for the final 25–30 minutes of beef cooking time, or until parsnips are golden and tender.
Transfer cooked beef and parsnips to a chopping board, keeping juices in casserole dish. Cover beef and parsnips with foil to keep warm.
Make gravy: Place casserole dish with juices over medium-high heat. Sprinkle flour into pan juices and stir continuously until combined, adding more water if needed. Add cranberry sauce and stir until well combined. Bring mixture to the boil; cook for 2–3 minutes, or until thick.
Meanwhile, cook carrots and zucchini ribbons in a medium saucepan of boiling water for 1–2 minutes, or until just tender. Drain.
Stir parsley through gravy. Transfer to gravy boat. Thinly slice roast beef and serve with ribboned vegetables, parsnips and gravy.

Notes

Energy per serve: 1131kJ

Recipe and image from Australian Healthy Food Guide’s 101-Diabetes-friendly recipes.

Recipe: Dixie Elliott Photography: Mark O’Meara

Nutritional information (per serve)

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