Roast beef & carrots with easy gravy

Roast beef & carrots with easy gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

Prep: 15 mins Cook: 1 hr Plus resting


Serves 4
James Martin's succulent roast beef makes the ultimate Sunday lunch

Nutrition and extra info

Nutrition: per serving

  • kcal546
  • fat32g
  • saturates14g
  • carbs15g
  • sugars11g
  • fibre4g
  • protein52g
  • salt0.65g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tsp plain flour
  • 1 tsp mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 950g beef top rump joint (see tip below)



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 onion, cut into 8 wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g carrots, halved lengthways



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

For the gravy

  • 1 tbsp plain flour
  • 250ml beef stock


  1. Heat oven to 240C/220C fan/gas 9. Mix the flour and mustard powder with some seasoning, then rub all over the beef. Put the onion and carrots into a roasting tin and sit the beef on top, then cook for 20 mins.

  2. 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.

  3. Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm. Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.

  4. For the gravy, put the tin with all the meat juices and onions back onto the hob. Stir in the flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 secs, then slowly stir in the stock, little by little. Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (18)

zsuzsibuvar's picture

My first roast beef was a huge success. I followed it to the letter, but my joint was almost double the size so added an extra 20 minutes. It turned out beautifully pink, juices red but not raw, easy to carve and cut on the plate. Tasty all over. Thanks.

whiz100's picture

thank you, I made this, it was really good, and I don't normally cook.

x-x-x-faerie-x-x-x's picture

The whole family loved it!

RCotterhill's picture

Very tasty. Decided to go with the tin foil variation posted by juliafrancis. The joint was 2.1kg so guestimated the timings a bit - 20 mins for stage 1 and 2 hours for stage 2. Meat was medium - just right for us - not pink but not superdry. Veg turned out great (I added swede and leaks)

valentinesc's picture

What a horrible receipe. The cooking time is completely WRONG, ruined my supper and we had to eat something else, because the roast was still raw after the cooking time and our roast was small. Will never trust a receipe from here or this person again. The the flavor was like wet dog.

zsuzsibuvar's picture

Next time just put it back in the oven for an extra 10 minutes, until is done to your liking. Easy.
How do you know how wet dog tastes? RSPCA would have a word about tasting dog.
And maybe buying a decent cut of meat does help too, maybe your starting ingredient wasn't good quality.

Hguoneerg's picture

Nice constructive comment! Bit worried anyone with a taste for dog might be using this recipe.

lizleicester's picture

Slightly mis-judged the timings on 2.2kg roast beef so it was less pink than I would have liked but still tasty and moist.

wfraser's picture

James Martin you rocked my dinner table! This was a massive hit with my hubby and 6 year old son, next time I'll do extra carrots as they were wolfed down. The timings given were perfect for medium meat and I'll defo be using top rump again.

juliafrancis's picture

After stage one I covered over the beef & whole pan with tin foil! The meat came out so tender & vegetables cooked perfect - it made a lot more liquid this way for the gravy as it did not evaporate... I had 1.5 kg so cooked it for a 1.5 hours at the second stage. It was fabulous! xx

adsdrh's picture

Fab .... like hearing steak!

mum2boys's picture

Great. Perfect for a 'roast novice'. Even impressed the mother-in-law!

cjb30615's picture

How would I use this recipe for a 2.8kg joint?

harrassedcook's picture

Absolutely gorgeous! I never get beef right and for some bizarre reason decided to do this when friends came for Sunday lunch. I did it! Children wolfed the lot (got the recipe from the mag so cooked with all the trimmings), lots of compliments and very happy family and friends. They thought that it took a lot of slaving away but actually once the prep was done I spent the afternoon reading a book! Got to love oven timers. Enjoy! Thanks James! Xx

merrysee's picture

Really simple scrummy roast dinner, i found i had to leave the carrots in to cook longer, maybe if i blanced them 1st it would of made them cook quicker, also i added garlic to the tray to make the gravy, i also added a splash of red wine after the flour stage of making the gravy and let it reduce to nothing before adding the stock, definately feel gravy needs wine. Enjoyed by all though.

lemaid's picture

Lovely simple roast beef

damson's picture

This was fabulous - the gravy came out especially well, particularly as I'm not very confident at making my own. I would just add though that there was only 2 of us for dinner and we just about had enough, therefore if I was making this for 4 people I would at least double up the quantities.

Fimturner's picture

I can't recommend this enough! The carrots were gorgeous and the beef was perfect. As an aside, top rump is half price at Sainsburys at the moment!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…