Sunday Roast Beef

Instructions

1. Prepare the beef
   Remove the beef from the refrigerator at least 1 hour before cooking to bring to room temperature. Preheat the oven to 230°C/450°F/Gas Mark 8. Mix the oil, mustard powder, thyme, garlic, salt, and pepper in a small bowl to create a paste. Rub this paste all over the beef joint.
2. Prepare the roasting tray
   Place the quartered onions, carrots, and celery in the bottom of a large roasting tray. This creates a trivet for the beef to sit on and adds flavor to the gravy later. Place the seasoned beef joint on top of the vegetables.
3. Roast the beef
   Place the roasting tray in the preheated oven and roast for 15 minutes to brown the outside. After 15 minutes, reduce the temperature to 180°C/350°F/Gas Mark 4. For medium-rare beef, continue roasting for approximately 15 minutes per 500g (1lb). For medium, cook for 20 minutes per 500g, and for well-done, cook for 25 minutes per 500g.
4. Check for doneness
   The most accurate way to check if the beef is cooked to your liking is to use a meat thermometer: 50-55°C for rare, 60-65°C for medium, and 70-75°C for well done. Insert the thermometer into the thickest part of the meat. Remember the temperature will rise a few degrees during resting.
5. Rest the meat
   Once cooked to your preference, remove the beef from the oven, transfer to a warm plate, and cover loosely with foil. Allow to rest for at least 30 minutes. This is crucial for the juices to redistribute throughout the meat, ensuring it remains moist and tender.
6. Make the gravy
   While the meat is resting, make the gravy. Place the roasting tray with the vegetables and meat juices on the stovetop over medium heat. Sprinkle over the flour and stir for 1-2 minutes until it forms a paste with the juices. Gradually add the beef stock, stirring continuously to avoid lumps. Bring to a simmer and cook for 5-10 minutes until thickened. Strain through a sieve, pressing down on the vegetables to extract all the flavor.
7. Carve and serve
   Carve the beef into thin slices across the grain. Serve with the hot gravy, Yorkshire puddings, roast potatoes, seasonal vegetables, and horseradish sauce for a traditional British Sunday roast.