Wholegrain Mustard Roast Beef

Prep Time: 30 mins Cook Time: 3 hrs

INGREDIENTS

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

Basic roasted mixed vegetables

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

Basic gravy (makes 2 to 2½ cups)

2 cups beef stock
3/4 cup red wine
2 1/2 tbsp plain flour

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DIRECTIONS

STEP 1: Preheat oven to 180°C/160°C fan-forced.

STEP 2: Lightly grease a roasting pan. Combine mustard, oil and garlic in a bowl. Season with salt and pepper.

STEP 3: 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 4: Remove from oven. Cover loosely with foil. Stand for 10 minutes. Slice.

STEP 5: 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 6: 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.