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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harrassedcook
30th Jul, 2012
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
13th Feb, 2012
5.05
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
30th Oct, 2011
5.05
Lovely simple roast beef
damson
28th Aug, 2011
5.05
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
28th Aug, 2011
4.05
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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