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.

Ingredients:

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

Method:

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.