Roast Beef with Gravy

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Ingredients

• 1 cut of beef (top side, sirloin, or forerib)
• Olive oil
• Salt and pepper
• 1/2 celery
• 1 onion
• 1 bulb of garlic
• 2 carrots
• Bay leaves
• Rosemary
• 1 heaped tablespoon of flour
• 1/2 glass of red wine
• 1 tablespoon of jam
• 1 liter of stock

Instructions

1. Take the beef out of the fridge one hour before cooking and drizzle with olive oil. Season generously with salt and pepper.
2. Heat a tray with a little oil on high heat and sear the beef until it has some color.
3. Make a trivet with celery, onion, garlic, carrots, bay leaves, and rosemary. Place the beef on top of the trivet and roast in the oven at 190 degrees Celsius for an hour and a quarter.
4. Let the beef rest for half an hour.
5. Use the juices from the tray to make the gravy. Add flour, garlic, onions, red wine, jam, and stock to the tray and simmer for half an hour.
6. Carve the beef thinly with a long carving knife.
7. Serve with potatoes, Yorkshire puddings, horseradish sauce, and hot gravy.

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