Roast beef & carrots on a chopping board with gravy boat

Roast beef & carrots with easy gravy

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(31 ratings)

Prep: 15 mins Cook: 1 hr Plus resting

Easy

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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Ingredients

  • 1 tsp plain flour
  • 1 tsp mustard powder
    Mustard

    Mustard

    muss-tard

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

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

    Beef

    bee-f

    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
    Onion

    Onion

    un-yun

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

  • 500g carrots, halved lengthways
    Carrot

    Carrot

    ka-rot

    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

Method

  1. Heat oven to 240C/220C fan/gas 9.

  2. Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.

  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.

  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.


  5. Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.

  6. Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.

  7. For the gravy, put the tin with all the meat juices and onions back onto the hob.

  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.

  9. 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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Happyroz
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.
patty77
16th Sep, 2019
A good oven should not cook too hot! It should cook to the temperature it is set to
zsuzsibuvar
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.
Hguoneerg
1st Jan, 2014
Nice constructive comment! Bit worried anyone with a taste for dog might be using this recipe.
lizleicester
31st Mar, 2013
4.05
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
wfraser
18th Mar, 2013
5.05
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
11th Mar, 2013
5.05
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
17th Feb, 2013
Fab .... like hearing steak!
mum2boys
11th Feb, 2013
5.05
Great. Perfect for a 'roast novice'. Even impressed the mother-in-law!
cjb30615
17th Dec, 2012
How would I use this recipe for a 2.8kg joint? Thanks

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