Classic Beef Roast with Red Wine Gravy

Growing up on a cattle station in central Queensland meant that roast dinners were a regular item on the menu. Dinner time was for gathering — a time for conversation, laughter and planning the day ahead. This rump cap roast brings the rich, beefy flavour I grew up with. Enjoy any leftovers for lunch the next day with the Smoky Braised Cherry Tomatoes.

Prep: 30 mins (+ 1 hr to take chill off)
Cook: 1.5–2 hours roast
Finish: 10–20 mins grill 
Rest: 15–20 mins

Ingredients 

Beef Roast

1.8kg beef rump cap
2 x brown onions
1 bunch baby carrots
4-6 potatoes, peeled and cut into 6 pieces

Mustard Crust

1–2 tsp salt
1–2 tbsp olive oil
2 cloves garlic, finely chopped
2 tbsp wholegrain mustard
2 tsp honey
4 tbsp chopped herbs (rosemary, thyme, parsley)
Cracked black pepper

Red Wine Gravy

Pan drippings
2 tbsp plain flour
2 tsp wholegrain mustard
2 tsp Worcestershire sauce
250ml dry red wine
375ml beef stock
Salt and pepper
A knob of butter for a glossy finish

Instructions

1. Bring the beef to room temperature for 1 hour before cooking. By removing the deep fridge chill the roast cooks more gently and evenly. Pat dry and rub evenly with salt.
2. Preheat the oven to 220°C (fan forced).
3. Sear the beef by placing the base of your Ultimate Roaster over medium heat on the stovetop. Add a little oil and put the beef in fat-side down. Cook for about 5 minutes until golden, then turn and seal the other side.
4. Meanwhile, prepare the mustard crust by mixing garlic, mustard, honey, herbs, salt, pepper and olive oil. Spread evenly across the top of the sealed beef.
5. Turn off the stovetop, take the beef out of the pan and sit it on a plate. Add the onions, carrots and potatoes to the roasting pan, then place the beef on top of the vegetables.
6. Roast with the mustard-coated side facing up for 1.5–2 hours, or until the internal temperature reaches 50°C for medium-rare, 60°C for medium, 75-80°C for well done.
7. Finish under the grill for the final 10–20 minutes to achieve a deep golden top. Leave the lid on for this.
8. Remove the beef from the roaster and rest for 15–20 minutes before slicing — this allows the juices to settle and keeps the meat tender.
9. Place the potatoes on a second Ultimate Roaster base or separate flat tray, season generously and return to the oven until golden and crispy.

Make the Red Wine Gravy

1. Remove the onion and carrots and return the Ultimate Roaster to the stovetop with the pan juices.
2. Add the flour and stir through the warm juices for 1 minute to thicken.
3. Deglaze with red wine, scraping up all the caramelised bits from the base of the pan.
4. Add remaining gravy ingredients, whisking until smooth.
5. Simmer gently for 5–10 minutes or until thickened to your liking. Add extra liquid as required.
6. Add the roasted onions back to the pan if you’d like an onion gravy.
7. Season to taste, and strain if you prefer a silky finish.

To Serve

• Slice the beef and arrange on a platter with the onions, carrots and potatoes.
• Spoon over a little gravy and serve the rest at the table.

Learn more about the Ultimate Roaster