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How to make Roast beef with wholegrain mustard

Yield = 6
Prep time: 0:30
Cook time: 3:05
Total time: 3:35

Ingredients

  • 1/3 cup wholegrain mustard
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2kg beef sirloin roast

Basic roasted mixed vegetables

  • 1kg sebago potatoes, peeled and chopped
  • 800g butternut pumpkin, peeled and chopped
  • 6 peeled pickling onions

Basic gravy (makes 2 to 2 1/2 cups)

  • 2 cups Massel beef stock
  • 3/4 cup red wine
  • 2 1/2 tablespoons plain flour

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Combine mustard, oil and garlic in a bowl. Season with salt and pepper.
  • Step 2 Rub top side of beef with mustard mixture. Place in prepared pan. Roast for 1 hour 45 minutes for medium or until cooked to your liking.
  • Step 3 Remove from oven. Cover loosely with foil. Stand for 10 minutes. Slice.
  • Step 4 Basic roasted mixed vegetables: Preheat oven to 200°C/180°C fan-forced. Arrange vegetables in roasting pan. Drizzle with 2 tablespoons olive oil. Roast for 1 hour 10 minutes or until golden and crisp.
  • Step 5 Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.