• Zucchini 700 g
  • Carrots 700 g
  • Yorkshire pudding 10 pc
  1. Roast:

    • Preheat oven to 230°C. Rub the beef roast with the oil and Knorr Beef Stock Powder, sear on a hot grill.
    • Remove and dust with Knorr Brown Gravy Base. Place on a wire rack in a shallow baking tray and bake for 20 minutes, then reduce oven to 110°C and bake for 2 hours until a meat thermometer reads 63-66°C for medium-cooked, and 68-74°C for well done. Set aside to rest for at least 20 minutes before carving.
  2. Gravy:

    • Place 1L water into a large pot and heat, whisk in the Knorr Brown Gravy Base and bring to boil stirring continuously. Pour off the beef juices collected in the roasting pan, skim the fat and add remaining juice to the gravy. Reduce heat and simmer for a further 2 minutes.
  3. Plating:

    • Slice the beef sauce with gravy, dollop the parsnip mash and pull a spoon through, put some Yorkshire sauce in and scatter zucchini and carrots.