- 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
Heat oven to 240C/220C fan/gas 9.
Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
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.
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.
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.
For the gravy, put the tin with all the meat juices and onions back onto the hob.
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.
Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
A new cut of beefYou 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.