Mustard Roast Beef with Red Wine Gravy


  • 1 onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 sticks celery, roughly chopped
  • 4 sprigs thyme
  • 1 tsp vegetable oil
  • Sea salt and freshly ground black pepper
  • 1 x 800g Jacks Medium Beef Roasting Joint 21 Day Matured
  • 2 heaped tbsp grainy mustard
  • 200ml red wine
  • 1 x beef stock pot made up with
  • 600ml water 1 tbsp cornflour


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.

  2. Place the onion, carrot, celery and thyme into a deep sided roasting tin then set aside. Season the beef with salt and black pepper.

  3. Heat a frying pan until hot. Add the oil then the beef and fry the beef on each side until browned.

  4. Place on top of the vegetables in the roasting tin, then spread the grainy mustard over the top. Pour 300ml water into the bottom of the pan.

  5. Place the tray in the oven to roast for 40-50 minutes. (Depending on the size of the joint, roast for 20 minutes then a further 20 minutes per 500g for medium beef, or when a probe thermometer reaches 60°C in the thickest part of the joint. Or 15 minutes per 500g for rare beef, or when a probe thermometer reaches 50°C-55°C in the thickest part of the joint.)

  6. Remove and set the beef on a plate to rest.

  7. Place the roasting tin over a medium heat and add the red wine. Cook, stirring all the time, for a couple of minutes until the wine has reduced slightly then add the beef stock.

  8. Bring to a simmer and cook for 5 minutes until the veg are tender. Strain through a sieve, keeping the vegetables, and pour the gravy back into a pan and return to a simmer.

  9. Whisk the cornflour and 2 tbsp cold water together then pour into the simmering gravy and whisk until thickened.

  10. Remove from the heat and tip the cooked vegetables back into the gravy. Season with salt and black pepper.

  11. Serve the beef with the gravy alongside.