Succulent meat, cooked to perfection, is always a winner.


  • 1.2kg MSA Australian beef bolarblade roast

  • 1 tablespoonWoolworths Select Spanishclassic olive oil

  • 2 garlic cloves, finelychopped

  • 1 tablespoonWoolworths Select dijonmustard

  • 2 tablespoons fresh thyme leaves

  • Balsamic cauliflower& carrots

  • 800g whole cauliflower,trimmed, cut into florets

  • 240g baby carrots,trimmed and washed

  • 2 tablespoonsWoolworths Select Spanishclassic olive oil

  • 1 tablespoon fresh thymeleaves

  • 2 tablespoonsWoolworths Selectbalsamic vinegar glaze

  • Chopped fresh continentalparsley, optional to serve


  • 1.

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

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

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

  • Tips:

  • 1.

    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.

  • 2.

    For medium rare roast at 160 degrees celsius fan forced for 25-30 mins per 500g.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 422kj
  • Fat Total 23g
  • Saturated Fat 7g
  • Protein 43g
  • Carbohydrate 12g
  • Sugar 5g
  • Sodium 262mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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