1. Preheat oven to 190°C. 2. Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint. 3. Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes. 4. During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave). 5. Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven. 6. Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated. 7. Place in the oven and roast for 15 minutes. 8. Uncover the beef and roast with the vegetables for a further 15 minutes. 9. Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock. 10. Bring to the boil, stirring until smooth. 11. Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs. ---------------------------------------------------------------------------
Nutrition
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