Best-Ever Roast Beef With Vegetables

"From and old resurrected recipe card found during a clean out. Times are estimated."
 
Download
photo by Annacia photo by Annacia
photo by Annacia
Ready In:
1hr 30mins
Ingredients:
9
Serves:
4
Advertisement

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)
Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
Advertisement

RECIPE SUBMITTED BY

With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes