Best-Ever Roast Beef With Vegetables

READY IN: 1hr 30mins
Recipe by I'mPat

From and old resurrected recipe card found during a clean out. Times are estimated.

Top Review by Annacia

I wanted to make this because of the mustard and pepper rub down and it was surely worth it. I used carrots because the butternut just would not have flown in this house and the wee bite size Yukons were the only spuds I had . They both worked perfectly to make a happy dinner time. I didn't weigh the roast when I took it out of the freezer this morning but I know that it was close to 2 lbs. Using the times given it came out with well done ends for DH and a med rare center for me, ideal! I really loved that mustard and pepper combo but I used a grainy Dijon and I think that it would work better with a smooth Dijon and I'll use that next time. The gravy tastes great too. Made for Photo Tag.

Ingredients Nutrition

  • 900 g rump steak (whole beef joint - 2lbs)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons black pepper
  • 400 g potatoes (new scrubbed - 14 ounces)
  • 400 g butternut pumpkin (14 ounces, peeled, deseeded and cut into 2.5cm/1in cubes I personally prefer Queensland Blue, a firm)
  • 3 tablespoons sunflower oil (or your choice oil)
  • 1 tablespoon cornflour (cornstarch)
  • 600 ml beef stock (1 pint)
  • 4 parsley sprigs (to garnish)


  1. Preheat oven to 190°C.
  2. Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
  3. Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
  4. During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
  5. Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
  6. Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
  7. Place in the oven and roast for 15 minutes.
  8. Uncover the beef and roast with the vegetables for a further 15 minutes.
  9. Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
  10. Bring to the boil, stirring until smooth.
  11. Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

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