Oyster Blade Roast

1 whole Oyster Blade beef roast (unsliced)
½ cup freshly chopped basil
2 tablespoons fresh crushed garlic
2 tablespoons of Dijon mustard
Knob of melted butter
Salt and pepper to taste
Gravox powder
Splash of cream
Splash of brandy

Rub the whole Oyster Blade with the garlic, butter, mustard, salt and pepper and basil and seal in an oven bag. Roast in a 150 degree oven for 2 hours.
Remove roast from bag and crank the oven up to 250 degrees and place the roast back in for 15 minutes. Remove and rest the roast on a serving platter. Use the roast juices to make gravy with the gravox, cream and brandy whisked into the liquid till slightly thickened.
Serve with your favourite roast vegetables.

Serves: 4-6

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