Easy roast beef
- James Martin
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
Plus resting
A star rating of 4.5 out of 5.115 ratingsRate
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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.
Egg-free
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James Martin's Yorkshire puds
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How long to cook roast beef
Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well done you like it.
Roast beef temperature: Heat the oven to 240C/220C fan/gas 9 for the first 20 minutes of cooking, then lower it to 190C/170C fan/gas 5 for the remainder.
Ingredients
Nutrition
Units:
MetricUS
-
1 tsp plain flour
-
1 tsp mustard powder
-
950g beef
top rump joint (see tip below)
-
1 onion
cut into 8 wedges
-
500g carrots
halved lengthways
For the gravy
- 1 tbsp plain flour
- 250ml beef stock
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Nutrition: per serving
-
kcal546
-
fat32g
-
saturates14g
-
carbs15g
-
sugars11g
low
-
fibre4g
-
protein52g
high
-
salt0.65g
low
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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.
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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.
Recipe from Good Food magazine, September 2011
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A star rating of 4.5 out of 5.115 ratings
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