Ingredients
- 1kg beef silverside
- 1 tsp plain flour
- 1 tsp mustard powder
- 1 onion cut into 8 wedges
- 500g carrots halved lengthways
For the gravy
- 1 tablespoon plain flour
- 250ml beef stock
Method
- Heat oven to 240°C.
- Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 1kgg beef top rump joint.
- 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.
- Reduce oven to 190°C and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
- Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.
- Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
- For the gravy, put the tin with all the meat juices and onions back onto the hob.
- Stir in 1 tablespoon 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.
- Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
source: https://www.bbcgoodfood.com/recipes/roast-beef-carrots-easy-gravy
