Slow-roasted beef with mustard potatoes

Slow-roasted beef with mustard potatoes recipe

12 ratings

For the ultimate Sunday lunch, try slow-roasting a succulent beef topside joint. Coating with a sugar and mustard mix and cooking in a foil parcel alongside plenty of fresh veg and stock gives super succulent meat and tender veg. This recipe makes enough for a roast lunch for 6 people plus delicious leftovers for another day. See method

  • Serves 6
  • 30 mins to prepare and 3 hrs 00 mins to cook
  • 486 calories / serving

Ingredients

  • 3 leeks (about 500g), trimmed, halved lengthways, then quartered
  • 4 carrots (about 300g), trimmed and halved lengthways
  • 2 tbsp Dijon mustard
  • 2 tbsp light brown sugar
  • 1.4kg beef roasting joint (we used topside)
  • ½ beef stock cube, made up to 250ml
  • 1.2kg Tesco Finest all-rounder potatoes, peeled and halved, or quartered if large
  • 1 tbsp plain flour
  • 2 tbsp English mustard powder
  • 10g thyme sprigs plus extra to serve
  • 1½ tbsp olive oil

Each serving contains

  • Energy

    2030kj
    486kcal
    24%
  • Fat

    21g 29%
  • Saturates

    7g 35%
  • Sugars

    9g 10%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 46.1g Protein 31.1g Fibre 5.6g

Method

  1. Preheat the oven to gas 6, 200’C, fan 180’C. Put the leeks and carrots in a large roasting tin. Mix the Dijon mustard, sugar and some seasoning in a bowl and spread all over the beef joint. Lay the beef on top of the veg. Pour the stock around the veg and cover with foil.
  2. Roast for 30 mins, then reduce the oven to gas 3, 170°C, fan 150°C and roast or a further 2½ hrs, turning the meat halfway through.
  3. After 1 hr at the lower temperature, put the potatoes in a large saucepan of water and bring to the boil. Simmer for 10 mins, then drain and leave to steam in the colander for 2-3 mins. Return to the pan and sprinkle with the flour, mustard powder and some seasoning. Shake to coat.
  4. Lay the thyme over the base of a roasting tin and drizzle with half the oil. Put the potatoes on top and drizzle with the remaining oil. Roast on the lower shelf of the oven for 1½ hrs, shaking to turn 3 times during cooking.
  5. Meanwhile, once the beef is done, remove from the oven and set aside to rest, still covered with foil, for 20 mins.
  6. Cut half the beef into about 12 thin slices, reserving the rest for leftovers or another recipe (see Tip). Serve the beef with the vegetables, roast potatoes and extra thyme, with the pan juices alongside.

Tip: You can save half the beef for leftovers; allow to cool completely then chill until needed. The tender meat is perfect for stuffing into sandwiches or serving with salads, cheese and chutneys. Alternatively, you can give it a total transformation with this spicy beef massaman curry recipe.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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