Roast beef & carrots with easy gravy

Roast beef & carrots with easy gravy

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(25 ratings)

Prep: 15 mins Cook: 1 hr Plus resting


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal546
  • fat32g
  • saturates14g
  • carbs15g
  • sugars11g
  • fibre4g
  • protein52g
  • salt0.65g
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  • 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.

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Comments, questions and tips

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10th Dec, 2016
Spot on. Juicy roast.
9th Oct, 2016
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.
6th May, 2016
thank you, I made this, it was really good, and I don't normally cook.
31st May, 2015
The whole family loved it!
12th Jan, 2014
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)
18th Nov, 2013
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.
9th Jul, 2017
Cooked for my family today, I don't eat beef but cooked it exactly to the recipe in my new neff oven. Think my oven may cook a little hotter than normal ovens so was a little over cooked. But munched enjoyed by the family. No one said it was like wet dog lol.
9th Oct, 2016
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.
1st Jan, 2014
Nice constructive comment! Bit worried anyone with a taste for dog might be using this recipe.
31st Mar, 2013
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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