Best Ever Roast Beef With Vegetables

From and old resurrected recipe card found during a clean out. times are estimated.

Preheat oven to 190c.

Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.

Place the joint in a roasting pan / tin.

Cover with foil or a lid if your pan has one and bake for 45 minutes.

During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain.

Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.

Once thoroughly heated , add the vegetables and turn / toss them in the oil until coated.

Place in the oven and roast for 15 minutes.

Uncover the beef and roast with the vegetables for a further 15 minutes.

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.

Bring to the boil , stirring until smooth.

Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

rump steak, dijon mustard, black pepper, potatoes, butternut pumpkin, sunflower oil, cornflour, beef stock, parsley sprigs