Ingredients:
1–2 tbsp oil (for searing)
1.5–2 kg beef joint (topside, silverside, or brisket)
500ml Freja Classic Beef Bone Broth (150ml for roasting & 350ml for the gravy)
2 carrots, roughly chopped
1 large red onion, quartered
4–5 cloves garlic, crushed but left in their skins
3–4 sprigs fresh thyme (plus extra to taste)
Salt & black pepper
250ml red wine
2 tbsp plain flour

Method:
1. Preheat the oven to 180°C / 350°F.
2. Heat a large pan over high heat, add the oil, and sear the beef on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.
3. Put carrots, red onion, garlic, and thyme in a roasting tray, place the beef on top, pour in 150ml of Freja Classic Beef Bone Broth, and season well with salt and pepper.
4. Roast for about 1 hour 15 minutes for a 1.5kg joint cooked medium, adjusting time for size and your preferred level of cooking.
5. Remove the beef and rest for at least 20 minutes.
6. Place the roasting tray (with all juices + roast veg) on the stove over medium heat.
7. Sprinkle over 2 tbsp flour and mash the veg slightly, scraping up browned bits to make a roux.
8. Slowly whisk in the remaining 350ml of Freja Classic Beef Bone Broth and 250ml red wine in small splashes to keep it smooth.
9. Add extra thyme, salt, and pepper to taste, then simmer for 5–10 minutes until thickened.
10. Strain through a sieve into a saucepan, pressing the veg to extract maximum flavour.
11. If you prefer your gravy slightly thicker, simmer over a low heat for a few minutes.
12. If you’re making this ahead of time, cool completely, freeze for up to 4 months, and reheat gently on the stove when required.