Best Ever Roast Beef With Vegetables Recipe

Ingredients for Best Ever Roast Beef With Vegetables

• Rump Steak
• Dijon Mustard
• 1 teaspoon freshly ground black pepper
• 1 kg (2 lb) potatoes, peeled and chopped into 2cm (1 inch) chunks
• Butternut Pumpkin
• Sunflower Oil
• 2 tablespoons cornflour
• Beef Stock
• Fresh parsley sprigs, for garnish

How to Make Best Ever Roast Beef With Vegetables

1. Preheat oven to 190°C (375°F).
2. In a small bowl, mix 2 tablespoons Dijon mustard with 1 teaspoon freshly ground black pepper.
3. Spread the mustard mixture evenly over the 1.5 kg (3 lb) beef joint.
4. Place the beef joint in a large roasting pan.
5. Cover the roasting pan with foil and roast for 45 minutes.
6. 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.
7. Boil the potatoes and pumpkin in a separate pan of salted water for 5 minutes. Drain well.
8. In a shallow baking tray, heat 2 tablespoons olive oil over medium heat on the stovetop or in the preheated oven.
9. Add the potatoes and pumpkin to the hot oil, tossing until evenly coated.
10. Add 1 medium onion, cut into wedges, and 2 carrots, chopped into 1-inch pieces, to the tray and toss with the oil.
11. Place the vegetable tray in the oven alongside the beef and roast for 15 minutes.
12. Remove the foil from the beef and continue roasting for a further 15 minutes with the vegetables.
13. Remove the beef and vegetables from the oven. Let the beef rest for 10 minutes before carving.
14. Place the roasting pan on the stovetop. Whisk together 2 tablespoons cornflour with 150ml (1/2 cup) beef stock.
15. Pour the mixture into the roasting pan, stirring to combine with the pan juices.
16. Bring to a simmer, stirring until the gravy thickens.
17. Carve the beef into slices and serve with the roasted vegetables and gravy. Garnish with fresh parsley sprigs.