Roast Beef with all the Trimmings (1)

Prep Time: 15 mins

Cook Time: 1 hour 40 minutes

Serves: 6 people

To Cook Rare: 20 minutes per 450g/1lb plus 20 minutes

To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes

To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 1.3kg lean rump roast or topside joint
  • 1 tablespoon English mustard powder

  • For the Roast Potatoes

  • 1.8kg fluffy potatoes, e.g Maris Piper or King Edward
  • 100ml sunflower or olive oil or 100g beef dripping, goose or duck fat

  • For the Yorkshire Puddings

  • 175g strong plain flour
  • 2 large eggs, beaten
  • 1 teaspoon fresh thyme leaves
  • 300-400ml milk
  • 2 tablespoons sunflower oil or beef dripping

  • For the Red Wine Gravy

  • 25g plain flour
  • 450ml good, hot beef stock or water
  • 300ml full bodied red wine
  • Seasonal vegetables of your choice to serve

Method