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Roast beef with wholegrain mustard
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Prep Time:
30 minutes
Cook Time:
185 minutes
Total Time:
215 minutes
Share this crowd-pleasing roast with loved ones for simple, impressive entertaining!
Ingredients:
  • 96.53 gm wholegrain mustard
  • 2kg beef sirloin roast
  • 1kg sebago potatoes, peeled and chopped
  • 800g butternut pumpkin, peeled and chopped
  • 6 peeled pickling onions
  • 510.00 gm beef stock
  • 185.63 gm red wine
  • 50.00 ml plain flour
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Lightly grease a roasting pan, then mix mustard, oil, garlic, salt, and pepper in a bowl.
  • Coat the top of the beef with the flavorful mustard mixture and then transfer it to the prepared pan. Roast in the oven for 1 hour and 45 minutes for a medium doneness or until it reaches your desired level of doneness.
  • After baking, tent the dish with foil, allowing the flavors to meld for 10 minutes. Then, slice and serve.
  • Preheat your oven to a toasty 200°C/180°C fan-forced. Next, lay out your colorful vegetables in a roasting pan. Give them a gentle shower of 2 tablespoons of olive oil. Roast until they reach that perfect golden crispiness, around 1 hour and 10 minutes.
  • Let the meat and any vegetables rest on a plate. Mix stock and wine in a jug. Leave 1 1/2 tablespoons of pan juices and fat in the roasting pan, skimming off any excess fat. Heat the pan over high heat and add flour. Stir for 1 to 2 minutes until golden. Pour in the resting meat juices. Gradually pour in the stock mixture while stirring constantly. Cook and scrape the pan for 8 to 10 minutes until thickened.

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