Tender roast beef glazed with orange, rosemary and maple, served over caramelized winter vegetables roasted in Grove Extra Virgin Avocado Oil. Comforting, colourful and packed with rich seasonal flavour, it’s an easy one-tray roast perfect for cooler evenings.
Serves 4
For the Beef
– 1.2kg x Beef Rolled Rib Roast
– 3 x tbsp Grove Extra Virgin Avocado Oil
– 2 x tbsp maple syrup
– 1 x Zest of 1 orange
– 2 x tbsp fresh orange juice
-1x tbsp finely chopped rosemary
– 1 x tsp sea salt
– 1 x tsp cracked black pepper
For the Winter Vegetables
– 3 x cups pumpkin or kūmara, cut into chunks
– 2 x cups yams chopped roughly
– 2 x small courgette thickly sliced
– 2 x parsnip chopped into rounds
– 2 x cups brussels sprouts, halved
– 1 x large red onion, cut into wedges
– 1 x whole garlic bulb, broken into cloves
– 3 x tbsp Grove Extra Virgin Avocado Oil
– 1 x tbsp maple syrup
– 1 x tsp rosemary leaves
– Salt and cracked black pepper
To Finish
– Extra orange zest
– Fresh rosemary sprigs
– Flaky sea salt
Remove the beef from the fridge 30–45 minutes before cooking. This helps the beef roast more evenly and stay tender.
In a bowl, whisk together the Grove Extra Virgin Avocado Oil, maple syrup, orange zest and juice, rosemary, salt and pepper. Rub all over the beef and leave to marinate while preparing the vegetables.
Preheat the oven to 220°C fan bake. Place the pumpkin, yams, brussels sprouts, parsnip, courgette, red onion and garlic cloves into a large roasting tray. Drizzle with Grove Extra Virgin Avocado Oil and maple syrup, season well, then toss together.
Spread the vegetables out evenly to create a bed for the beef to sit on – this adds flavour and allows the vegetables to caramelise beautifully underneath the meat while catching all the roasting juices.
Place the beef on top of the vegetables.
Roast for 45–50 minutes for medium-rare to medium, depending on thickness. Halfway through cooking, spoon some of the tray juices over the beef and toss the vegetables gently.
If the tray starts to catch or caramelise too quickly, add a small splash of water to the tray.
For medium-rare, aim for an internal temperature of 55–57°C before resting.
Transfer the beef to a board, loosely cover with foil and rest for 15–20 minutes before slicing. This allows the juices to redistribute through the meat, keeping it tender and juicy when carved.
If needed, return the vegetables to the oven while the beef rests so they become extra golden and crisp around the edges.
Slice the beef thinly against the grain and serve over the roasted winter vegetables.
Finish with extra orange zest, rosemary and season with salt and pepper.
