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Traditional roast beef dinner

8
Total Time
4hr
Prep
20 min
Cook
3hr 40 min
Serves
8
Difficulty
Moderate
A Sunday lunch tradition! You can also make this dish on the weekend and reheat it on a busy weeknight for a satisfying meal.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Beef rump steak, raw

1200 g, (1.2kg) trimmed of all visible fat

Black pepper

1 teaspoons

Salt

¼ teaspoons

Onion(s)

2 large, sliced

Water

400 ml

Vegetable stock cube(s)

1 cube(s), beef

Vinegar, All Types

1½ tablespoons, balsamic or red wine

Thyme, Dried

1 teaspoons, level, dried

Potato(es), Raw

450 g, scrubbed and quartered

Carrots, raw

450 g

Parsley, fresh

1 sprig(s), fresh, chopped, for garnish

Instructions

  1. Preheat oven to Gas Mark4/180°C/350°F. Coat a large casserole dish (with lid) with cooking spray. Heat over medium-high heat.
  2. Sprinkle beef with pepper and salt. Place in pot and scatter onions around the beef. Cook, turning beef and stirring onions occasionally, until beef and onions are browned, about 8 minutes. Pour water into pot; stir in crumbled stock cube, vinegar and thyme and bring to a boil.
  3. Cover and cook 1 1/2 hours. Place potatoes and carrots around beef; cover and bake until beef and vegetables are tender. Remove one potato from pot and puree in a blender. Stir into gravy to thicken.
  4. Transfer beef roast to a cutting board and slice against grain into 16 slices. Serve with vegetables and gravy.

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