Roast Beef with Red Wine, Kalamata Olive and Orange Sauce

    • 68 posts
    May 11, 2015 4:25 PM BST

    Takes a while to get this one together and best cooked in a slow cooker but youc an do it in an oven as well......


    Ingredients :

    1 x Beef Roast (sizes vary)

    400ml Beef stock

    200ml Merlot Red Wine

    400ml Shiraz Red Wine

    1/2 cup pitted, drained and chopped Kalamata Olives (black olives)

    1 large orange with pips removed, peeled and thinly sliced

    Black pepper corns (if desired)

    Olive Oil


    Marinade :

    Place  100ml |Stock, Merlot and pepper corns in a bowl and stir well. Put beef in a large sealable bag and add marinade, seal and place in fridge overnight. If you don't have a bag use a box but make sure you turn the beef over occaionally to ensure it is evenly marianted.


    Instructions :

    1. Preheat oven to high.

    2. Remove beef from marinade and place in a large baking dish you can cover (a large casserole dish or clay pot). |Cover well with oil and place in oven uncovered for 10 minutes. turn beef over and repeat for another 5 minutes. Remove from oven and turn it down to low-medium (low for a slower cook).

    3. Place left over marinade, shiraz wine, olives and orange in a mixing bowl and stir well to mix. Add to pot with beef and cover with lid.

    4. Cook for length of time until desired tenderness of beef and temperature of your oven. Turn beef over every 20 - 30 minutes.

    5. When done remove beef from pot and let cool while you prepare sauce.

    6. Place all left over liquid, olives and orange into a blender and blend lightly (not too much) so that you get a good consistency. If you already chopped your olives up really well you might not wish to do this. If sauce is too thin then place in a saucepan and bring to a boil, add small amounts of flour to add thickness and boil off some of the liquid.



    Goes nicely on a bed of mashed potatoes or plain rice.

    Sauce can be very potent