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Best-Ever Roast Beef With Vegetables

Created by ImPat on October 24, 2014

900 grams beef rump (steak, whole beef joint - 2lbs)
2 tablespoons Dijon mustard
2 tablespoons black pepper
400 grams potatoes (new scrubbed - 14 ounces)
400 grams whole pumpkin (butternut pumpkin, 14 ounces, peeled, deseeded and cut into 2.5cm/1in cubes I personally prefer Queensland Blue, a firm)

Step 1: Preheat oven to 190°C.
Step 2: Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
Step 3: Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
Step 4: During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
Step 5: Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
Step 6: Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
Step 7: Place in the oven and roast for 15 minutes.
Step 8: Uncover the beef and roast with the vegetables for a further 15 minutes.
Step 9: Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
Step 10: Bring to the boil, stirring until smooth.
Step 11: Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.