Bank Holiday Rosemary Roast Beef and Red Wine Jus
with Roast Potatoes, Honeyed Carrots and Garlicky Green Beans
- Sulphites
- Celery
What's a Sunday without a traditional roast? Celebrate the May Bank Holiday by simply following our step-by-step instructions for this Rosemary Roast Beef and Red Wine Jus and you'll have a feast worth gathering the family for.
Ingredients
400 grams
British Beef Roasting Joint
700 grams
Potatoes
3 unit(s)
Carrot
150 grams
Green Beans
1 unit(s)
Garlic Clove
1 sachet(s)
Dried Rosemary
30 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
15 grams
Honey
Not included in your delivery
1 tbsp
Plain Flour
300 milliliter(s)
Water for the Jus
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Remove the beef joint from your fridge to allow it come up to room temperature. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Peel the potatoes, then chop into 4cm chunks.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 7-8 mins or until the edges are soft.
Meanwhile, trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
When the potatoes are ready, drain in a colander and sprinkle on the flour (see pantry for amount).
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.
Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).
Transfer the beef to a baking tray. Drizzle with olive oil and season generously with salt, pepper and the dried rosemary. IMPORTANT: Wash your hands and equipment after handling raw meat.
Add the carrots to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. TIP: Use another tray if needed.
Roast on the middle shelf of your oven for 20-25/30-35 mins (400g/600g) for medium. Add an extra 5 mins if you like your beef more well done.
Meanwhile, wipe out the (now empty) potato pan. Pour the water for the jus (see pantry for amount) into the pan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins. Set aside.
When the beef is ready, rest it, wrapped loosely in foil, for at least 5 mins before slicing. IMPORTANT: The beef is safe to eat when browned on the outside.
Once the beef is out of the oven, drizzle the honey over the carrots and toss together. Roast for a further 5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil.
Cook the beans until tender, 4-5 mins, then remove from the heat. Season with salt and pepper.
When everything's ready, reheat the red wine jus if needed. Thinly slice the beef and share between your plates.
Serve the roast potatoes, honey glazed carrots and garlicky green beans alongside.
Drizzle over the jus to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the delicious taste, with several noting the tender and succulent beef, flavoursome vegetables, and complementary sauce.
- Ease of prep: Some found the recipe well-structured with good timings, while others noted issues with cooking times for beef and potatoes.
- Suggestions: Consider adjusting cooking times; roast potatoes for less time and monitor beef closely to achieve desired doneness.
- Portions: Generous servings satisfied most, though a few wished for larger portions or the addition of Yorkshire puddings.
