Blackberry Cabernet Roast

Blackberry Cabernet Roast

  • Roast with marinade
  • 2kg of round beef roast
  • 125g Driscoll's Blackberries, plus more for garnish
  • 480ml Cabernet Sauvignon
  • 4 Cloves garlic, chopped
  • 1 Tbsp. chopped fresh rosemary leaves, plus more for garnish
  • 1 Tbsp. thyme leaves, plus more for garnish
  • 2 Teaspoons chopped fresh sage leaves
  • 2 Teaspoons salt
  • 1/2 Tsp. ground black pepper
  • 2 Teaspoons cracked pepper melange
  • Blackberry Cabernet Au Jus
  • 125g Driscoll's Blackberries
  • 475ml beef broth
  • 2 Tablespoons cornstarch
  • 80ml Cabernet Sauvignon
  • Salt and ground black pepper, to taste

1h | 10 servings | dinner | christmas | winter

Recipe for Roast with a red wine sauce and blackberries

Red wine and blackberries act as a tenderizer for this cut of meat often used for pot roast. For the best flavor and texture, roast to medium rare then slice across the grain. The Cabernet blackberry au jus is an elegant finish that cooks quickly in the roasting pan after the meat is done.


Roast with marinade

Heat oven to 220°C.

Pierce all sides of meat using a meat fork every 2,5 cm and place in a large resealable plastic bag.

Purée blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Combine blackberry purée, Cabernet, garlic, rosemary, thyme, sage, salt and black pepper in a small bowl. Pour mixture over roast and seal bag. Refrigerate 4 hours or overnight, turning roast occasionally.

Drain meat from marinade. Sprinkle cracked pepper mélange evenly over meat and place in a large roasting pan. Pour 1 cup marinade from plastic bag into roasting pan. Discard remaining marinade. Roast 15 minutes, reduce oven to 175°C Continue to roast 50 minutes or until meat thermometer reads 75°C for medium rare. Remove meat from roasting pan. Let stand 5 minutes before slicing thinly across the grain.

Blackberry Cabernet Au Jus

Purée 70g blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids. Using a wooden spoon, loosen and dissolve any browned bits in roasting pan. Stir in blackberry puree, beef broth, cornstarch and Cabernet. Place roasting pan over medium heat. Bring to a boil stirring constantly. Cook 1 minute or until slightly thickened. Stir in remaining blackberries. Season with salt and pepper.

To Serve

Garnish platter with rosemary, thyme and blackberries.

Leafs Blackberry

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