‘Enjoying a Hearty Easter Dinner’

Ingredients:
Roast Beef:
1.5 kg beef roast 
2 Tbsp olive oil
4 cloves garlic, minced
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
Salt and pepper, to taste
Vegetables:
6 medium potatoes, peeled and halved
12 or more baby carrots, scraped 
2 Tbsp olive oil
Salt and pepper, to taste
Gravy:
2 Tbsp flour
2 cups beef broth
1 Tbsp Worcestershire sauce
Salt and pepper, to taste
METHOD:
Preheat the oven to 220°C.
Prepare the beef: Rub the beef roast with olive oil, garlic, rosemary, thyme, salt, and pepper. Place it in a roasting pan.
Roast the beef: Put the beef in the oven and roast for 15 mins. Then, reduce the oven temperature to 180°C and continue roasting for about 1-hour (or until the internal temperature reaches your desired doneness) Approx 60°C for medium-rare, 70°C for medium.
Prepare the vegetables: While the beef is roasting, toss the potatoes and carrots with olive oil, salt, and pepper. After the beef has been roasting for 30 mins, add the vegetables to the roasting pan around the beef.
Make the gravy: Once the beef is done, remove it from the roasting pan and let it rest for 15 mins. Meanwhile, place the roasting pan on the stovetop over medium heat. Sprinkle the flour into the pan juices and stir to combine. Gradually add the beef broth, stirring constantly, until the gravy thickens. Add Worcestershire sauce, salt, and pepper to taste.
 

Slice the roast beef and serve with the roasted potatoes, carrots, and gravy. Happy Easter.