The BBC Good Food logo
Roast beef & carrots on a chopping board with gravy boat

Easy roast beef

By
Rating: 5 out of 5.62 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus resting
  • Easy
  • Serves 4

This easy roast beef recipe with carrots and a simple gravy is ideal for a stunning Sunday dinner for the family. It takes just 15 minutes to prepare

Nutrition: per serving
HighlightNutrientUnit
kcal546
fat32g
saturates14g
carbs15g
sugars11g
fibre4g
protein52g
low insalt0.65g
Advertisement

Ingredients

For the gravy

Method

  • STEP 1

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

  • STEP 2

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

  • STEP 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.

  • STEP 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.

  • STEP 5

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

  • STEP 6

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

  • STEP 7

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

  • STEP 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.

  • STEP 9

    Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

RECIPE TIPS
A NEW CUT OF BEEF
You 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.

Goes well with

Recipe from Good Food magazine, September 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.62 ratings

Sponsored content