Roast beef & carrots on a chopping board with gravy boat

Easy roast beef

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(43 ratings)

Prep: 15 mins Cook: 1 hr 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 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 choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 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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leppie's picture
leppie
20th Jun, 2020
1.05
I have never roasted a joint of meat without oil so I was a bit sceptical. After the initial 20 minutes, I took the joint out - it was dry with a slimy layer of flour on the top, and the carrots were already shrivelled up. I added some olive oil and saved the dinner. I think if I hadn't, it would have been awful. Even after cooking, there were no juices, so goodness knows what it would have been like without oil. I'll stick to my tried and trusted method of roasting beef in the future,
Vfarq
10th May, 2020
5.05
Brilliant thanks! So easy and best joint I’ve made, went down a storm. I used silverside which was 1.4 kilo so I covered with foil after first stage as suggested adden 205 min on to the total call cooking time and removed the foil for the last 5 min in oven. Also used a mix of parsnips, carrots, onion and leeks. Gravy was superb too! James, you are a star!!!!
Mark Foley's picture
Mark Foley
9th May, 2020
5.05
Beautiful. Very easy to follow.
brewergirl1961
28th Jun, 2018
5.05
perfection
Kathleen Cole's picture
Kathleen Cole
25th Apr, 2018
5.05
loved my sunday lunch james thank you
Nadejda Trushkova's picture
Nadejda Trushkova
10th Mar, 2018
5.05
I prepared this recipe today and we like it a lot. The best privilege is that it is easy to cook and tasty. The only difference I made was that I put foil on the top after the first 20 min in the oven and also keep roasting the beef with the vegetables 1 hour longer as my son prefers to be easy for chew. The gravy sauce is nice and real one and also takes only few minutes to be prepared in the end in the way it is given into the recipe. Thanks for the good and helpful recipe.
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!

Pages

leppie's picture
leppie
20th Jun, 2020
1.05
Does this not need any oil?
lulu_grimes's picture
lulu_grimes
28th Jun, 2020
Hi, This shouldn't need any oil, but it may depend on the joint you have. The meat should sit on top of the veg and any juices will run down. You could of course add some oil, as you said in the comments. Lulu
Vfarq
10th May, 2020
5.05
Can I use silverside joint?
lulu_grimes's picture
lulu_grimes
12th May, 2020
Hello, Yes you can roast a silverside joint but bear in mind that it is a lean cut so may need basting as it cooks. Or you could pot-roast it as in this recipe https://www.bbcgoodfood.com/recipes/pot-roast-beef-french-onion-gravy I hope this helps. Lulu
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