Step 1

Heat oven to 240C/220C fan/gas 9.

Step 2

Mix 1 tsp plain flour and 1 tsp mustard powder with some seasoning, then rub all over the 950g beef top rump joint.

Step 3

Put 1 onion, cut into 8 wedges, and 500g carrots, halved lengthways, into a roasting tin and sit the beef on top, then cook for 20 mins.

Step 4

Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.

Step 5

Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm.

Step 6

Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.

Step 7

For the gravy, put the tin with all the meat juices and onions back onto the hob.

Step 8

Stir in 1 tbsp plain flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 seconds, then slowly stir in 250ml beef stock, little by little.

Step 9

Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.