Name: Classic Roast Beef with Carrots and Onion
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Ingredients: ¾ - 1kg beef (e.g. topside or silverside); 500g carrots; 1 large onion; *For the rub:*1 tsp mustard powder; 1 tsp cornflour; seasoning; To make gravy: 1 Tbsp cornflour; 200-300 ml stock

Classic Roast Beef with Carrots and Onion

27 Jul 2016

by RickRock

Prep Time

15 minutes

Cook Time

55 minutes

Total Time

1 hour, 10 minutes

Background

This Classic Roast Beef with Carrots and Onion recipe is pretty quick and easy to do but produces a really delicious meal, The gravy is just great! It's particularly suitable for smaller joints, when you're cooking for only three or four people.

Ingredients

¾ - 1kg beef (e.g. topside or silverside)
500g carrots
1 large onion
*For the rub:*1 tsp mustard powder
1 tsp cornflour
seasoning
To make gravy: 1 Tbsp cornflour
200-300 ml stock

Instructions

Pre-heat the oven to 240°C.
Massage the joint all over with the rub mixture.
Halve the carrots lengthways and cut the onion into eight wedges then spread on the bottom of a small roasting tin.
Place the beef on the vegetables and cook in the oven for about 20 minutes.
Reduce the oven to 175 C and continue to roast per 500g for about 20 minutes for medium, 15 minutes per 500g for rare or 24 minutes per 500g for well done.
Put the beef into a warm dish to rest, together with the carrots & onion, and cover. This is a good time to cook Yorkshire Pudding
Making the gravy: Sprinkle the cornflour over the juices in the roasting tin and stir to a paste over a gentle heat on the hob.
Gradually add the stock (to avoid creating lumps), spreading all across the tin to include all the bits and bring to a boil. Serve in a warmed jug.