Ginger Beer Roast
500 grams Rolled Roast of your choice (we used topside)
1 big handful baby carrots, cut to bite size
1 large fennel bulb, sliced into wedges
4 cloves garlic
4 waxy potatoes, quartered
2 sprigs rosemary
1 cup ginger beer
3 tablespoons canola oil
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.
Place uncovered in preheated oven at 150˚C for 45 mins for medium rare.
Remove from oven.