Best-Ever Roast Beef With Vegetables

15m
Prep Time
1.25h
Cook Time
1h 30m
Ready In


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

Original is 4 servings

Nutritional

  • Serving Size: 1 (570.2 g)
  • Calories 860.9
  • Total Fat - 44.8 g
  • Saturated Fat - 11.5 g
  • Cholesterol - 167.8 mg
  • Sodium - 972.4 mg
  • Total Carbohydrate - 58.8 g
  • Dietary Fiber - 7.5 g
  • Sugars - 20.6 g
  • Protein - 55.5 g
  • Calcium - 207.7 mg
  • Iron - 7.4 mg
  • Vitamin C - 89.5 mg
  • Thiamin - 1.5 mg

Step by Step Method

Step 1

Preheat oven to 190°C.

Step 2

Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.

Step 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.

Step 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).

Step 5

Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.

Step 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.

Step 7

Place in the oven and roast for 15 minutes.

Step 8

Uncover the beef and roast with the vegetables for a further 15 minutes.

Step 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.

Step 10

Bring to the boil, stirring until smooth.

Step 11

Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

Tips


No special items needed.

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