Easy roast beef

• plain flour↗1 tsp tsp
• mustard powder1 tsp tsp
• beef↗950g g

  top rump joint (see tip below)

• onion↗1

  cut into 8 wedges

• carrots↗500g g

  halved lengthways

• plain flour↗1 tbsp tbsp
• beef stock↗250ml ml

Step-by-step instructions

1. 1

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

2. 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. 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. 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. 5

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

6. 6

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

7. 7

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

8. 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. 9

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