The perfect Sunday supper with this hearty roast beef.
600g Roast Beef Joint
¼ tbsp of Salt
¼ tbsp of Pepper
2-3 sprigs of fresh Thyme
500g Potatoes, peeled and chopped in half
3 tbsp of Rapeseed Oil
2 Carrots, peeled and chopped
2 Parsnips, peeled and chopped
1 ½ Turnip, peeled and chopped
1 tbsp of Flour
1 tbsp of Butter
1 Beef Stock Cube
Pre-heat oven to 170°C/325°F/Gas Mark 3.
Mix thyme, pepper and salt in a bowl.
Season beef with mixture.
Place 1 tablespoon of oil in an ovenproof roasting dish along with the beef.
Cover with aluminium foil and place in oven for 90 minutes.
As the beef cooks, add the potatoes to large pot with cold water.
Cover and bring to the boil.
Once boiling, simmer for 10-12 minutes until tender.
Place the vegetables in a large pot and cover with cold water; bring to boil and reduce heat to simmer for 10-15 minutes until soft.
Drain water from potatoes.
Place 1 tablespoon of rapeseed oil in ovenproof dish and add in potatoes.
Drizzle oil on top of potatoes, season and put in oven for 45-55 minutes.
For gravy, melt the butter in a pan over a medium heat.
Stir in the flour.
Slowly add in beef stock continue to stir to make a creamy gravy.
Keep stirring until it becomes thick in consistency.
Mash vegetables together and place on serving plate along with the beef and potatoes.
Serve gravy on the side.