Ginger Beer Roast

• 500 grams roast Rolled, your choice, we used topside
• 1 baby carrots big handful, cut to bite size
• 1 fennel bulb large, sliced into wedges
• 2 red onions medium, peeled
• 4 cloves garlic
• 4 waxy potatoes quartered
• 2 sprigs rosemary
• 1 cup ginger beer
• 1 teaspoon cornstarch + a little water
• 3 tablespoons canola oil
• salt
• pepper

1. Heat oil in a shallow oven proof pan. Lightly brown meat. Season to taste. Remove from pan.
2. Throw in all vegetables in the same pan and stir to coat evenly. Season vegetables.
3. Place browned meat on top of vegetables.
4. Strip off rosemary leaves from stalk and sprinkle into pan. Alternatively, you can leave the rosemary on the stalks and remove before preparing the gravy.
5. Place uncovered in preheated oven at 150 C for 45 mins for medium rare.
6. Remove from oven.
7. Put aside meat and vegetables. Deglaze pan with ginger beer. Thicken sauce with cornstarch mixture.
8. Remove twine, carve and serve with gravy.

handful, red onions, garlic, potatoes, rosemary, ginger beer, cornstarch , canola oil, salt, pepper

Taken from www.yummly.com/recipe/Ginger-Beer-Roast-1660752 (may not work)