Ingredients
- 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
Method
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Heat oven to 240C/220C fan/gas 9.
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Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.
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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.
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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.
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Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
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Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
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For the gravy, put the tin with all the meat juices and onions back onto the hob.
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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.
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Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.