Port Wine, Herb & Garlic Beef Roast with Crispy Potatoes, Honey Carrots and Green Beans

Ingredients

• 1.5kg Our Cow Grass Fed Port Wine, Herb & Garlic Beef Roast

Crispy potatoes:

• 1kg potatoes, chopped 
• Olive oil 
• Salt 

Honey carrots:

• 500g baby carrots, cut in half, then quartered
• 3 tbsp garlic butter, melted 
• 1 ½ tbsp honey 
• Salt and pepper

Green beans:

• 250g green beans, stalks removed 
• 1 tbsp olive oil 
• Salt 

Gravy:

• 4 tbsp butter 
• 4 tbsp plain flour 
• 2 cups beef stock
• Salt and pepper to taste 

Cooking instructions:

1. Take your Our Cow Grass Fed Port Wine, Herb & Garlic Beef Roast out of the fridge 30 minutes before cooking. Roast in the oven at 180°C for approximately 1.5 hours for a medium-rare beef roast, or until the internal temperature reaches 51°C. 
2. Once cooked, remove the roast from the oven, loosely cover with foil, and rest for 30 minutes. The internal temperature will continue to rise as it rests.
3. While the beef roast is cooking, bring a large pot of salted water to the boil. Add the potatoes and cook for 12-15 minutes, or until tender. 
4. Drain the potatoes, then return them to the pot and gently shake them to rough up the edges (this is what helps them go crispy!). Toss with olive oil and salt, then spread onto a lined baking tray. Roast at 180°C for 45-55 minutes, turning halfway through, until golden and crispy.
5. In a bowl, toss the baby carrots with the melted garlic butter, honey, salt, and pepper. Spread onto a lined baking tray and roast for 25-30 minutes, tossing halfway through, until tender and caramelised.
6. Heat the olive oil in a frying pan over medium-high heat. Add the green beans, season with salt, and cook for 5-7 minutes, tossing occasionally, until tender with a slight char.
7. To make the gravy, melt the butter in a saucepan. Add the flour one tablespoon at a time, whisking as you add it. Add the stock 1 cup at a time, whisking well. 
8. Stir consistently over medium heat until the gravy reaches your desired thickness. Add more stock if it's too thick. 
9. Slice the rested beef roast and serve with the crispy potatoes, honey carrots, green beans, and plenty of gravy.
10. Enjoy!