Easy roast beef
- Preparation and cooking time
- Prep:
- Cook:
- Plus resting
- Easy
- Serves 4
- 1 tsp plain flour
- 1 tsp mustard powder
- 950g beeftop rump joint (see tip below)
- 1 onioncut into 8 wedges
- 500g carrotshalved lengthways
For the gravy
- 1 tbsp plain flour
- 250ml beef stock
Nutrition: per serving
- kcal546
- fat32g
- saturates14g
- carbs15g
- sugars11glow
- fibre4g
- protein52ghigh
- salt0.65glow
Method
step 1
Heat oven to 240C/220C fan/gas 9.
step 2
Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
step 3
Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
step 4
Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
step 5
Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
step 6
Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
step 7
For the gravy, put the tin with all the meat juices and onions back onto the hob.
step 8
Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
step 9
Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.