Prep 15 minutes • Cook 3 hours and 45 minutes • Serves 8
For the Beef, Potatoes and Gravy
1 New Zealand Springvale Grass Fed Beef Inside Round Roast Beef
2 tablespoons canola oil
kosher salt, to taste
freshly ground black pepper, to taste
2 ½ pounds Russet potatoes, peeled and cut into large chunks
½ cup canola oil
¼ cup unsalted butter, cubed
¼ cup oz all-purpose flour
1/3 oz dry red wine
2 ½ cups beef broth
¼ cup canola oil
¾ all-purpose flour
½ teaspoon kosher salt
¼ teaspoon baking powder
2 large eggs
¾ cup milk
1 pound baby carrots
1 pound broccolini
2 tablespoons unsalted butter
For the Beef, Potatoes, and Gravy
Preheat the oven to 425°F.
Line a roasting pan with a large trivet.
Generously season the beef with salt and pepper.
Heat a large, heavy-based skillet over a moderate heat until hot. Add the oil and then sear the beef in the skillet until golden-brown, turning occasionally with kitchen tongs.
Transfer the roast to the trivet. Place in the oven and roast for 20 minutes before reducing the temperature to 325°F and roasting for another 1 1/2 to 2 hours until the center of the roast registers at least 140°F on an instant-read thermometer for medium-rare meat.
After the beef has been in the oven for 1 hour, parboil the potatoes in a large pot of salted, boiling water until just tender to the tip of a knife, about 15 minutes.
Drain well and return them to the pot. Cover with a lid and vigorously shake the potatoes to rough up their edges.
When ready, remove the beef from the oven and leave it to rest, covered loosely with aluminum foil. Increase the oven to 450°F.
Place the lard in a separate roasting pan and place in the oven for 10 minutes. Carefully remove the pan from the oven and then add the potatoes, gently turning them with tongs to coat in the melted lard.
Roast the potatoes until golden-brown and crisp, about 45 to 55 minutes usually.
Place the beef roasting pan over a medium heat and add the wine, whisking to release any stuck-on fond. Pour the wine into a bowl or cup
Melt the butter in a saucepan set over a medium heat. Sprinkle over the flour and cook the roux for 2 minutes, whisking frequently.
Gradually whisk in the broth until fully incorporated. Bring to a rapid simmer and then stir in the red wine-fond mixture.
Return to a simmer and cook until thickened, whisking frequently, about 5 minutes. Season to taste with salt and pepper. Cover and set aside.
Divide the oil oil between the holes of a 6-hole cupcake or muffin pan.
Place in the oven to preheat for 10 minutes until smoking hot as you prepare the batter.
Combine the flour, salt, baking powder, eggs, and milk in a food processor. Blend on high until smooth. Transfer to a jug and let stand until ready to use.
When ready, carefully remove the pan from the oven. Fill the holes with the batter and immediately return the pan to the oven.
Bake until puffed and golden-brown, about 12 to 15 minutes.
In the meantime, boil the carrots in a saucepan of salted, boiling water until tender to the tip of a knife, about 10 minutes.
When ready, remove the carrots to a colander using a slotted spoon; reserve the cooking water.
Melt the butter in a skillet set over a medium heat and add the carrots and some salt and pepper, tossing to coat.
Return the reserved cooking water to the boil. Add the broccolini and cook until tender, about 2 to 3 minutes. Drain well. Remove the potatoes from the oven when ready. Reheat the gravy, if needed. Slice the beef roast and serve with the roast potatoes, Yorkshire puddings, vegetables, and gravy.