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Roast beef with balsamic cauliflower and carrots

The perfect winter roast.



1.2kg MSA Australian Beef Bolar Blade Roast

1 tablespoon Woolworths Select Spanish classic olive oil

2 garlic cloves, finely chopped

1 tablespoon Woolworths Select Dijon mustard

2 tablespoons fresh thyme leaves

Balsamic cauliflower & carrots

800g whole cauliflower, trimmed, cut into florets

240g baby carrots, trimmed and washed

2 tablespoons Woolworths Select Spanish classic olive oil

1 tablespoon fresh thyme leaves

2 tablespoons Woolworths Select balsamic vinegar glaze Chopped fresh continental parsley, optional to serve


Remove beef from refrigerator and bring to room temperature for 30 minutes before cooking. Pre-heat oven 200°C fan-forced.

Combine oil, garlic, mustard and thyme in a bowl. Season. Spread mixture all over the beef. Place beef on a wire rack in a shallow roasting tray.

Place beef in oven, then reduce oven temperature to 160°C fan-forced, cook beef for 50 minutes, for medium rare. Remove beef from oven, cover loosely with foil and rest for 20 minutes.

Increase oven to 220°C fan-forced. Combine cauliflower, carrots, oil and thyme leaves in a bowl. Season. Toss to coat. Tip out onto a large baking paper-lined oven tray and spread out. Roast for 15 minutes or until tender. Drizzle with 1 tablespoon of the balsamic glaze and a little extra oil.

Carve beef and serve with roasted cauliflower & carrots scattered with parsley with extra balsamic glaze to the side.


If you don’t have a wire-rack, thickly slice 2 large onions and lay onto base of pan in place of a rack. This allows airflow ensuring the meat cooks evenly.

This recipe was brought to you by Woolworths.

Main ingredient:
Family meals


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