Roast beef & carrots with easy gravy

Roast beef & carrots with easy gravy

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Plus resting

Method

  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.
Try

A new cut of beef

You might not have tried top rump before, but it's a very economical joint of beef, so makes a good-value Sunday lunch. Look for British meat, well aged. It's best eaten pink as this will keep it tender.

Per serving

546 kcalories, protein 52g, carbohydrate 15g, fat 32 g, saturated fat 14g, fibre 4g, sugar 11g, salt 0.65 g

Recipe from Good Food magazine, September 2011.

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Latest comments and suggestions

  • Binder photo fimturner

    28 August 2011

    fimturner rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Damson

    28 August 2011

    Damson rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Dee

    30 October 2011

    Dee rated and commented on this recipe

    5 stars

    Lovely simple roast beef

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  • Binder photo melanie

    13 February 2012

    melanie rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Emma32

    30 July 2012

    Emma32 commented on this recipe

    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

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  • Binder photo Jane

    17 December 2012

    Jane commented on this recipe

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

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  • Binder photo mum2boys

    11 February 2013

    mum2boys rated and commented on this recipe

    5 stars

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

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  • Binder photo denny

    17 February 2013

    denny commented on this recipe

    Fab .... like hearing steak!

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  • Binder photo JULIA

    11 March 2013

    JULIA rated and commented on this recipe

    5 stars

    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

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  • Binder photo wendywoo

    18 March 2013

    wendywoo rated and commented on this recipe

    5 stars

    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.

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  • Binder photo kaff_mca

    22 March 2013

    kaff_mca rated this recipe

    5 stars

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  • Binder photo lizleicester

    31 March 2013

    lizleicester rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Emma

    02 April 2013

    Emma rated this recipe

    4 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Plus resting

Ingredients

  • 1 tsp plain flour
  • 1 tsp mustard powder
  • 950g beef top rump joint (see tip below)
  • 1 onion , cut into 8 wedges
  • 500g carrots , halved lengthways

FOR THE GRAVY

  • 1 tbsp plain flour
  • 250ml beef stock
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Per serving

546 kcalories, protein 52g, carbohydrate 15g, fat 32 g, saturated fat 14g, fibre 4g, sugar 11g, salt 0.65 g

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