What is it you really want? Perhaps it's something sweet, something... spicy?

I present to you, the recipe for Roast beef & carrots with easy gravy



I've always been a sucker for good roast beef, but never really found one I liked until now. I definately recomend it to my meat lovers.

Now onto the recipe!
 

Roast beef & carrots with easy gravy

Serves 4

• 1 tsp plain flour
• 1 tsp mustard powder
• 950g beef top rump joint (see tip below)
• 1 onion, cut into 8 wedges 500g carrots, halved lengthways

For the gravy

• 1 tbsp plain flour
• 250ml beef stock
 

Preperation

1 - Heat oven to 240C/220C fan/gas 9.

2 - Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.

3 - 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.

4 - 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.

5 - Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.

6 - Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.

7 - For the gravy, put the tin with all the meat juices and onions back onto the hob.

8- 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.

9 - Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.

New thing!

If any of you have recipes you have tried and have liked, and want them shared, feeel free to send them to me! I'll make sure they get posted in the blog!
Until Next Time! ~ Eli