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A British Tradition – Roast Beef cooked to perfection!

March 4, 2016

My family love having a traditional roast dinner every Sunday. It is a lovely way to get the family around the table enjoying a feast of meat, vegetables and conversation.

As a person who believes family is the centre of everything, I think good food and meals eaten together are extremely important. Especially in this day and age where technology individualises us, meals eaten together are a great way to get back to basics and just enjoy each others company.

So here is a super simple recipe for Roast Beef with carrots, parsnips & potatoes. I find cooking roasts are so much easier than any other meal. They are like the wintertime barbecue, all the preparation is done beforehand, all you need to do is leave the meal to cook and serve to enjoy! Leaves you plenty more time to relax, spend time with your guests or your family. Perfect!


Roast Beef with Carrots, parsnips & potatoes (adapted from BBC Good food)


  • 1kg Beef Top Rump joint (I use Daylesford Organic)
  • 1 tsp Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Sea salt & freshly ground black pepper
  • 500grams carrots (peeled and cut lengthways)
  • 500grams large new potatoes
  • 500grams parsnips (peeled and cut lengthways)
  • 1 large onion (peeled and cut into 4)

Method – 

For the Beef – 

  • Preheat the oven to 240C/220C fan.
  • First for the beef. On a roasting tray place the slices of carrots and quarters of onion in the centre. Place the beef on top of the vegetables in the centre of the tray.
  • Mix the mustard with the olive oil and spoon onto the meat. Making sure the mustard covers the top of the meat. It can drip down over the vegetables.
  • Sprinkle on some sea salt and black pepper.
  • With a sharp knife make deep cuts in the meat, this will ensure the meat cooks through.
  • Place the meat in the hot oven and leave to cook for 20minutes.

In the meantime potatoes & parsnips –


  • Place the potatoes & parsnips in a heavy bottomed large pot of water.
  • Boil for 10 minutes until a little tender but not soft.
  • Drain, return to pot.
  • Add in the butter. Replace lid and shake pot with two hands, holding onto the lid until the vegetables are covered in the hot melted butter.

Finally –

  • Reduce the oven to 190C/170C.
  • Without removing the meat from the oven. With a long handled spoon, place the potatoes and parsnips carefully onto the hot roasting tray, around the meat.



Leave meat & vegetables to cook for the times below depending on how you like your meat –

  • 30 mins if you like it rare
  • 40 mins for medium
  • 1 hr for well done

Remove from the oven, place vegetables in a serving dish. Cover meat in foil and leave to rest for 15-20minutes.

Bon appetit!






From → Uncategorized

  1. Eren permalink

    Yum yum

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