Traditional roast beef dinner
Calorie controlled cooking spray
Beef rump steak, raw
1200 g, (1.2kg) trimmed of all visible fat
2 large, sliced
Vegetable stock cube(s)
1 cube(s), beef
Vinegar, All Types
1½ tablespoons, balsamic or red wine
1 teaspoons, level, dried
450 g, scrubbed and quartered
1 sprig(s), fresh, chopped, for garnish
- Preheat oven to 180°C, fan 160°C, gas mark 4. Coat a large casserole dish (with lid) with cooking spray. Heat over medium-high heat.
- 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.
- Cover and cook 1½ 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.
- Transfer beef roast to a cutting board and slice against grain into 16 slices. Serve with the vegetables and gravy, garnished with parsley.