Roast beef & carrots on a chopping board with gravy boat

Easy roast beef

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(42 ratings)

Prep: 15 mins Cook: 1 hr Plus resting


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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  • 1 tsp plain flour
  • 1 tsp mustard powder



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

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



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 1 onion, cut into 8 wedges



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

  • 500g carrots, halved lengthways



    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


  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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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.
Amy Talman
27th Oct, 2019
My beef was the exact same size as the recipe & it came out absolutely perfect. I’ve cooked this twice now & my guests all asked for the recipe afterwards. Maybe you accidentally cooked dog instead of beef #shouldhavegonetospecsavers
Kathleen Cole's picture
Kathleen Cole
25th Apr, 2018
mine was great& mine was small !!!!!
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.
16th Sep, 2019
A good oven should not cook too hot! It should cook to the temperature it is set to
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.
1st Jan, 2014
Nice constructive comment! Bit worried anyone with a taste for dog might be using this recipe.
31st Mar, 2013
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
18th Mar, 2013
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.
11th Mar, 2013
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


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