Roast Irish Beef with Red Wine Gravy

For the roast

• 1.3kg Irish round roast of beef
• Salt and freshly ground black pepper
• 4 tbsp extra virgin olive oil
• 2 onions, quartered
• 3 carrots, roughly chopped
• ½ parsnip, roughly chopped
• 4 garlic cloves, left whole
• A few sprigs of fresh thyme or rosemary

For the gravy

• 2 tbsp plain flour
• 100ml red wine
• 350ml beef stock
• 1 tbsp Worcestershire sauce

Method

1. Preheat the oven to 240°C / 220°C fan / gas 9.
2. Season the beef generously with salt and pepper. Place the onions, carrots, parsnip and garlic in a large metal roasting tin and drizzle with 2 tbsp of the olive oil. Toss the vegetables so they are lightly coated.
3. Rub the beef with the remaining olive oil and place it on top of the vegetables. Scatter over the thyme sprigs.
4. Roast for 20 minutes to brown the meat.
5. Reduce the oven temperature to 190°C / 170°C fan / gas 5 and continue cooking according to your preferred doneness. Cook for 1 hour 15 minutes for medium-rare, about 1 hour 45 minutes for medium, or about 2 hours for well done.
6. You can also add to a slow cooker and cook on low for 5–6 hours.
7. Remove the beef from the oven, transfer it to a board and leave to rest loosely covered with foil for 30 minutes.

To make the gravy

1. Place the roasting tin with the vegetables and meat juices over a medium heat on the hob. Stir in the plain flour, scraping up any browned bits from the bottom of the tin, and cook for about 30 seconds.
2. Slowly add the red wine, stirring constantly, and allow it to reduce by half.
3. Gradually stir in the beef stock, then add the Worcestershire sauce. Let the gravy bubble until thickened.
4. Season to taste and strain if desired before serving with the sliced roast beef.