Best-Ever Roast Beef With Vegetables

Recipe by ImPat
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

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)
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DIRECTIONS

  • Preheat oven to 190°C.
  • Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
  • 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.
  • 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).
  • Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
  • 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.
  • Place in the oven and roast for 15 minutes.
  • Uncover the beef and roast with the vegetables for a further 15 minutes.
  • 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.
  • Bring to the boil, stirring until smooth.
  • Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.
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