Ingredients for Best Ever Roast Beef With Vegetables
- 1.5 kg (3 lb) Rump Steak
- 2 tablespoons Dijon Mustard
- 1 teaspoon freshly ground Black Pepper
- 1 kg (2 lb) Potatoes
- 500g (1 lb) Butternut Pumpkin
- 0 Sunflower Oil
- 2 tablespoons Cornflour
- 150ml (1/2 cup) Beef Stock
- fresh Parsley Sprigs
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 Carrots
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How to Make Best Ever Roast Beef With Vegetables
- Preheat oven to 190°C (375°F).
- In a small bowl, mix 2 tablespoons Dijon mustard with 1 teaspoon freshly ground black pepper.
- Spread the mustard mixture evenly over the 1.5 kg (3 lb) beef joint.
- Place the beef joint in a large roasting pan.
- Cover the roasting pan with foil and roast for 45 minutes.
- While the beef is roasting, peel and chop 1 kg (2 lb) potatoes into 2cm (1 inch) chunks and cut 500g (1 lb) pumpkin into 2cm (1 inch) cubes.
- Boil the potatoes and pumpkin in a separate pan of salted water for 5 minutes. Drain well.
- In a shallow baking tray, heat 2 tablespoons olive oil over medium heat on the stovetop or in the preheated oven.
- Add the potatoes and pumpkin to the hot oil, tossing until evenly coated.
- Add 1 medium onion, cut into wedges, and 2 carrots, chopped into 1-inch pieces, to the tray and toss with the oil.
- Place the vegetable tray in the oven alongside the beef and roast for 15 minutes.
- Remove the foil from the beef and continue roasting for a further 15 minutes with the vegetables.
- Remove the beef and vegetables from the oven. Let the beef rest for 10 minutes before carving.
- Place the roasting pan on the stovetop. Whisk together 2 tablespoons cornflour with 150ml (1/2 cup) beef stock.
- Pour the mixture into the roasting pan, stirring to combine with the pan juices.
- Bring to a simmer, stirring until the gravy thickens.
- Carve the beef into slices and serve with the roasted vegetables and gravy. Garnish with fresh parsley sprigs.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
12g
Fat
61g
Carbs
11g
