Everyone you speak to has their own little secrets for ‘a perfect roast’, and for some, it takes years of experience to perfect their roast.
Personally, I would happily eat roast beef every day of the year. But sometimes, just sometimes, I wonder what I could do differently with my roast to jazz it up a little, or add a new depth of flavour.
So I decided to opt for a crusted roast, rubbed and patted with my favourite flavours- rosemary, black pepper and garlic. In my photo, I admit that the meat looks dry, however because I slow cooked it, I can assure you that it practically fell apart and melted in our mouths…
A few notes: I used the slow cooker for my roast(cooked on the auto setting for about 7 hours) and finished it off in the oven to give it some colour. I also used my Magic Bullet to grind the rock salt, peppercorns and herbs to form the paste.
I served my roast with potatoes roasted with rosemary, some peas and honey glazed carrots and a red wine gravy made from the pan juices.
*For the roast….
1.25kg-piece beef eye fillet (this cut of meat is also known as girello)
1 tbsp rock salt
2 tbsp black peppercorns
2 tbsp minced garlic (or 2 finely chopped garlic cloves)
2 sprigs fresh rosemary
1 small bunch of Italian flat-leaf parsley
2 tbsp olive oil
*For the gravy…..
Reserved pan juices, strained to remove all fat and gunk
1 tsp minced garlic
Salt and pepper, to taste
1/2 cup dry red wine
1 tsp chopped rosemary leaves
1 tsp chopped parsley leaves
1 tbsp cornflour, dissolved in water
1 tbsp butter, to finish
- In a food processor, Magic Bullet or mortar and pestle, grind together the rock salt and peppercorns until fine and powdery.
- Add rosemary, parsley, garlic and olive oil and mix well until a lovely green paste forms. Rub this paste over the roast or if you’re a bit icky about feeling up a bit of beef, brush it on with a pastry brush.
- Pop your roast in the slow cooker, on the auto setting for about 6-7 hours while you are at work. If you’re cooking it in an oven, pre-heat it to 240°C and cook until it’s to your liking, ensuring you baste it with the pan juices every 10 minutes or so.
- When the meat is ready, remove from oven, transfer to a plate, cover with foil and allow the meat to rest for about 10 minutes.
- To make the gravy, pour remaining pan juices through a fine sieve.
- Transfer the juices into a saucepan and cook over medium heat, adding garlic, red wine and herbs.
- Season and taste as you go.
- Cook until the sauce has reduced somewhat and when you are happy with the flavour, add a bit of the dissolved cornflour, bit by bit until you are happy with the texture. When it’s ready, remove off the heat, whisk in your butter and serve ASAP.