Roast Beef with Red Wine and Mushrooms

This roast, when cooked slow and on a relatively low heat turns out moist and tasty and is a hit with the family. It serves 4.

Ingredients:

• 1.25kg blade roast
• 1 tablespoon olive oil
• Rock salt & freshly ground pepper
• 250ml dry red wine
• 2 cups mushrooms, halved

Method:

1. Preheat the oven at 150 degrees for 10mins
2. Place the blade roast in a small baking dish (I used a lamington tray)
3. Drizzle olive oil over the top
4. Sprinkle with salt and pepper
5. Scatter the mushrooms around the outside of the beef
6. Pour the red wine over the beef
7. Cover with foil and cook on 150 degrees for 60mins
8. Remove from oven, lift foil and check with meat thermometer
9. Depending on how rare you like your beef, you can either eat it at this point, or cook for a further 30mins
10. Serve with the mushrooms scooped over the top.

Once cooked and using some of the juices from the baking tray which contains the red wine and mushrooms - make a gravy by warming it on the stove with either flour or gravox. Yummy! Very nice served with cous cous and steamed greens. D-E-L-icious.  XD

Here is the roast prior to cooking with the mushrooms in red wine.