Instructions
step 1 Season the beef roast with salt, pepper, and garlic powder. Sear in a hot pan with oil until browned on all sides.
step 2 Transfer to a pot with sliced onions, beef stock, and Worcestershire sauce. Cover and simmer for 1.5–2 hours until tender.
step 3 Mix cornstarch slurry and stir into the pot to thicken the gravy. Simmer 5 minutes and set aside.
step 4 Rinse rice and cook in salted water until fluffy, about 15–20 minutes. Fluff with fork.
step 5 For chakalaka, heat oil, sauté onion, then add carrots, tomato, curry powder. Cook until softened. Stir in baked beans and season to taste.
step 6 For creamed spinach, melt butter in a pan, add spinach and cook until wilted. Stir in cream and flour, season, and simmer until thickened.
step 7 Boil potatoes until soft, drain and cool. Mix with mayo, herbs, salt, and pepper.
step 8 Steam or boil butternut until tender, mash with butter and salt.
step 9 Mix beetroot with sugar, vinegar, and salt. Chill until serving.
step 10 Combine cabbage and carrot for coleslaw. Stir in mayonnaise, season, and refrigerate.
step 11 Plate a portion of roast beef with gravy alongside rice and generous spoonfuls of each side dish.
Storage and Reheating Tips
Store leftovers in airtight containers for up to 3 days. Reheat beef and gravy gently on the stove. Sides like chakalaka, spinach, rice, and butternut can be microwaved or heated on the stove. Keep salads chilled and serve fresh.
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