Roast Beef and Roasted Veggies Recipe

Roast beef is a great meal for a traditional Sunday lunch. Making this meal definitely reminds me of having Sunday lunches with my family and I had to try and make it for myself.

I had to ask my mom exactly how she makes her roast beef gravy. Her gravy recipe tastes amazing and I really had no idea how to make the gravy at all, since this is my first beef roast.

So, this recipe is courtesy of my mother and her great roasts.




  • 500g Mini beef round roast (28 day matured prime cut)
  • Salt and pepper
  • 3 tbsp Olive oil
  • 250 ml boiling water
  • A handful of baby potatoes
  • 1 Large carrot
  • A handful of mushrooms
  • 100g Cauliflower
  • 1 tbsp Flour




The meat and veggies:

  • Warm the oven to 230 degrees Celsius
  • In an oven proof dish, add the meat in the center
  • Pour the water around the roast
  • Add 2 tbsp olive oil on top of the meat
  • Grind some salt and pepper on the meat
  • Cover the meat dish with tin foil
  • Leave the meat in the oven for 20 minutes
  • After the 20 minutes, lower the oven heat to 180 degrees Celsius
  • Chop up your veggies and throw them into an oven proof dish, drizzle with olive oil and put it in the oven
  • Continue roasting the meat for another 20 minutes
  • Once the meat is ready (should take about 40 – 45 minutes for a mini roast) transfer the meat into a separate oven proof dish (yes, I used three oven proof dishes)
  • If you like your meat well done, drizzle with a little bit of olive oil and pop it back in the oven for 10 minutes


The gravy:

  • Take the meat juices from the oven proof dish that the meat was just in and take a heaped tbsp flour and mix into the juices, add in a touch of boiling water to make the gravy consistency a bit less thick
  • Mix the gravy thoroughly till the flour is mixed in well and not lumpy
  • Add a grind of pepper in the gravy
  • When you are ready to dish up, carve the meat and serve!

This meal is delicious and luckily not too much effort is required to make it.

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