Roast Beef with All the Trimmings (Easy)

An easy version of roast beef using prepared Yorkshire puddings, gravy and roast potatoes

Prep Time: 10 mins

Cook Time: 1 hour 20 minutes

Serves: 6 people

To Cook Rare: 20 minutes per 450g plus 20 minutes

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g 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 Yorkshire Puddings:

  • 1 x 220g bag prepared Yorkshire puddings

  • For the Gravy:

  • 300ml prepared gravy

  • For the Roast Potatoes:

  • 1 x 1kg bag prepared roast potatoes

Method

  1. Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 4-5.
  2. Place the joint on a chopping board, score the skin, pat dry with absorbent kitchen paper and rub the mustard over the surface and season.
  3. Place the beef on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with the rich beefy juices. If the bottom of the pan seems a little dry, add a little beef stock or water.
  4. Prepare the roast potatoes, Yorkshire puddings and gravy according to the packet instructions.
  5. Serve the beef with all the trimmings and horseradish sauce.