Roast beef & carrots with easy gravy

Roast beef & carrots with easy gravy

  • 1
  • 2
  • 3
  • 4
  • 5
(23 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
Save to My Good Food
Please sign in or register to save recipes.

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. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
gassock
10th Dec, 2016
Spot on. Juicy roast.
zsuzsibuvar
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.
whiz100
6th May, 2016
5.05
thank you, I made this, it was really good, and I don't normally cook.
x-x-x-faerie-x-x-x
31st May, 2015
5.05
The whole family loved it!
RCotterhill
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)
valentinesc
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.
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.
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.