Best-Ever Roast Beef With Vegetables

Best-Ever Roast Beef With Vegetables created by Annacia

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

Ready In:
1hr 30mins
Serves:
Units:

ingredients

  • 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)

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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RECIPE MADE WITH LOVE BY

@ImPat
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@ImPat
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"From and old resurrected recipe card found during a clean out. Times are estimated."
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  1. Annacia
    Best-Ever Roast Beef With Vegetables Created by Annacia
    Reply
  2. 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.
    Reply
  3. ImPat
    From and old resurrected recipe card found during a clean out. Times are estimated.
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