ROAST BEEF WITH GLUTEN FREE GRAVY


I’ve been quite fortunate to be working with Orgran the last few months and trying all their products whilst creating recipes. Their Vegetable Gravy Mix is probably one of our all time favourite products so I really wanted to showcase it to you guys by making this Roast Beef.

If you follow my stories, I said that I wasn’t a huge fan of roast beef as it is drier meat in comparison to the Greek lamb that I bake. Well, I was seriously proven wrong. Not only was this rump roast tasty but super juicy and tender (definitely due to the way I wrap my roast meals rather than bake them open).

The gravy just enhanced the flavour and turned it into a finger lickin’ meal. Served with baked potatoes (check out my baked potatoes recipe), a green salad or some steamed rice or quinoa, it is going to make the whole family happy.

Serves 4-6

Preparation: 10 minutes

Cooking: 3 hours

1 -1.2 kg beef rump roast

4 rosemary twigs

2 garlic cloves, minced

½ tsp ground mustard

½ tsp sea salt (or more if requied)

½ tsp ground black pepper

1 tbs olive oil

60g Orgran Vegetable Gravy Mix

250 ml cold water

¼ cup beef stock from roast

  1. Preheat oven to 190C fan forced. Arrange a baking tin to fit the rump roast. Lay a long piece of foil and a long piece of baking paper on the bench. One width ways and the other lengthways to form a cross.

  2. Now combine together the garlic, salt, pepper, mustard and olive oil. Rub the paste all over the beef.

  3. Set the beef in the centre of the cross and place the rosemary twigs on top and to the sides of the beef.

  4. Fold over the baking paper, wrapping the beef and then fold over the foil together to completely enclose the beef. Place into a baking tin and roast for 3 hours until very tender.

  5. Remove from the oven and carefully unwrap. You will notice quite a bit of liquid released from the beef. With a large spoon carefully collect about ¼ cup or more of liquid and set aside for the gravy.

  6. Wrap the beef again (to keep it warm) and allow it to rest for 10 minutes while you make the gravy.

  7. In a small pot add the gravy mix, cold water and stir until dissolved. Place in the beef stock and then place onto stove and over medium heat bring to boil, stirring continuously until thickening is achieved.

  8. Remove from heat and serve immediately over the beef.

  9. Remove beef from baking tin, place onto chopping board and slice.

  10. Serve with baked potatoes (there is a baked potato recipe on the blog), green salad or steamed rice or quinoa. Enjoy x

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