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Step 2
Preheat oven to 200°C. Wipe roast with damp paper towels.
Step 5
Combine flour, mustard, salt and pepper in a small bowl and rub all over beef. Place the roast, fat side up in a roasting pan and roast, uncovered, for 30-40 minutes per 500g for a rare roast or 40-50 minutes per 500g for a medium roast.
Step 8
Once cooked, cover with foil and let stand for 15-20 minutes for easier carving.
Step 11
Reserve the cooking juices to make a gravy or jus, if desired.
Step 14
Serve with a jus or brown gravy, roast parsnips, blanched baby beetroot and green beans.
Step 16
Gravy: Drain excess fat from the roasting tin. Put the roasting tin directly over a low heat, sprinkle in the flour and mix into a thick paste. Slowly add 1 cup of stock, stir continuously to avoid any lumps, the gravy will thicken as it comes back up to the boil. Season to taste and strain the mixture into a jug.