Roast Top Rump Beef and Roast Potatoes
Roast top rump beef and roast potatoes cooked together in one tray for the perfect Sunday dinner. The beef is coated in a simple Oxo crust before roasting over onions, while the potatoes soak up all the delicious beef juices before crisping to golden perfection.
Ingredients
- 1.5 kg Top Rump Beef Joint (leave the netting or string on)
- 1 tbsp Olive Oil
- 1 Oxo Beef Stock Cube (crumbled)
- Ground Black Pepper
- 1 Large Onion (peeled and cut into quarters)
- 1 kg Potatoes (peeled and cut into large chunks)
- 1 tbsp Olive Oil
- Sea Salt
- Ground Black Pepper
Instructions
- 1
Remove the beef from the fridge about an hour before cooking to allow it to come closer to room temperature.
- 2
Pat the beef dry with kitchen paper. Preheat the oven to 220°C fan / 240°C conventional.
- 3
--- Prepare the Roast Potatoes ---
- 4
Peel the potatoes and cut into large chunks.
- 5
Bring a large pan of salted water to the boil. Parboil the potatoes for 5 minutes whilst you prepare the beef.
- 6
Drain the potatoes in a colander, leave to dry out.
- 7
Grease a large roasting tin with oil.
- 8
Add the drained potatoes and give them a good shake to rough up the edges before roasting.
- 9
Drizzle with olive oil and season with salt and pepper
- 10
Cut the onion in to 4 chunks and place in the centre of the roasting tray between the potatoes to create a simple trivet for the beef to sit on.
- 11
--- Prepare the Beef ---
- 12
Mix together the olive oil and crumbled Oxo cube to make a paste,
- 13
Rub the mixture over the whole beef joint.
- 14
Place the beef joint on top of the onion trivet.
- 15
--- Roast Everything Together ---
- 16
Roast any all size joint for 20 minutes at 220°C fan/.
- 17
Without opening the oven door, reduce the temperature to 180°C fan and continue cooking for 50 minutes, for a 1.5kg joint cooked medium.
- 18
--- Rest the Beef ---
- 19
Once it has had its full cooking time, transfer the beef to a sheet of foil on top of a carving board.Lift the onion quarters out of the tray, you can cut these up and add to gravy for extra flavour.
- 20
Wrap the beef joint loosely, allow the beef to rest for 20-30 minutes.
- 21
Turn the potatoes through all the delicious beef juices.
- 22
Return them to the oven for 10 minutes, or until crisp and golden.
- 23
Just before serving, carve the beef into desired thickness, we like them thin.
- 24
Serve with all the usual Roast Dinner side dishes. Enjoy
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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