For the ultimate beef roast, try this mustard crusted beef goodness. Coating with a mustard mix and cooking 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
3 leeks (about 500g), trimmed, halved lengthways, then quartered
4 carrots (about 300g), trimmed and halved lengthways
1.4kg beef roasting joint (we used topside)
½ beef stock cube, made up to 250ml
1.2kg chat potatoes, peeled
1 tbsp semolina flour
2 tbsp Mrs Oldbucks Honey Mustard
12 thyme sprigs plus extra to serve
1½ tbsp olive oil
- Preheat the oven to gas 6, 200’C, fan 180’C. Put the leeks and carrots onto a large roasting tray.
- Place the whole grain mustard, salt, pepper and half the amount of thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. Set aside.
- Brush the beef with the extra oil. Heat a large non-stick frying pan over high heat and cook the beef for 1–2 minutes each side or until brown. Remove from the pan.
- Secure with kitchen string and rub the mustard mixture over the beef. Place on top of the leeks and carrots in the roasting tray, ad beef stock to the tray and roast for 1½ hours for medium rare.
- After 30 minutes, 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 ad the semolina flour, honey mustard and salt to taste. Mix to coat.
- Lay the rest of 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 1 hr, shaking to turn 3 times during cooking.
- Meanwhile, once the beef is done, remove from the oven and set aside to rest for 20 mins.
- Cut the beef to server with the delicious vegetables.