- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 546
- Carbohydrate Content: 15g
- Fat Content: 32g
- Fiber Content: 4g
- Protein Content: 52g
- Saturated Fat Content: 14g
- Sodium Content: 0.65g
- Sugar Content: 11g
Roast beef & carrots with easy gravy Recipe
Roast beef & carrots with easy gravy is a Healthier roast recipe for 4 people, takes only 20 mins; recipe has plain flour, mustard and beef.
Ingredients
- Beef - 950g beef top rump joint (see tip below)
- Onion - 1 onion, cut into 8 wedges
- Carrot - 500g carrots, halved lengthways
- Mustard - 1 tsp mustard powder
- Plain Flour - 1 tsp plain flour
- Beef Stock - 250ml beef stock
Instructions
- Heat oven to 240C/220C fan/gas 9.
- Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
- Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.
- Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- For the gravy, put the tin with all the meat juices and onions back onto the hob.
- Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.
- Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
