Classic Roast Beef with Carrots and Onion
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
Method
- 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.