Roasted rolled shoulder of beef

Get the family and friends together over this classic roast beef served with potato wedges.

  • 20 mins preparation
  • 1 hr 35 mins cooking
  • Serves 10
  • Print


Roated rolled shoulder of beef
  • 2 kilogram boneless beef blade (shoulder of beef)
  • 4 thyme sprigs
  • 2 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • 2 red onions, quartered
  • 1 garlic bulb, halved crossways (optional)
Wine-roasted potato wedges
  • 1 kilogram large potatoes, peeled
  • 2 tablespoon olive oil
  • 1/2 cup (125ml) dry white wine
  • 3 rosemary sprigs
  • 30 gram butter


Roasted rolled shoulder of beef
  • 1
    Preheat oven to 210°C (190C fan-forced). Lay beef flat, fat side down, on a work surface. Scatter over leaves of 2 thyme sprigs. Spread with mustard and season well with freshly ground pepper. Roll up tightly lengthways and tie with kitchen string at 3cm intervals to secure. Insert remaining thyme sprigs under string. Season.
  • 2
    In a flameproof casserole or roasting pan, small enough that beef just fits, heat oil on medium-high. Cook beef, turning, for 3-5 minutes, until browned all over.
  • 3
    Roast beef for 45 minutes. Turn meat, and add onion and garlic, if using, to pan. Cook for another 45 minutes, until medium and internal temperature of meat registers 70°C on a meat thermometer. Transfer to a plate, cover loosely with foil and rest for 15 minutes.
  • 4
    To make potato wedges, cut potatoes in half, then into thick wedges. Pat dry with paper towel. Place in a baking dish. Add oil, wine and rosemary and toss to combine. Season and dot with butter. Place on a separate oven rack to beef and cook, turning often, for 1 hour, until golden and crunchy.
  • 5
    Slice beef. Spoon over pan juices and serve with onion, garlic and potato wedges.

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