Beef With Vegetables and Gravy

Ingredients:

• 1.5 pounds topside of beef
• 2 teaspoons salt
• 3 tablespoons olive oil
• 2 celery stems, roughly chopped
• 3 carrots, rinsed and roughly chopped
• 4 potatoes, rinsed and chopped
• 1 tablespoon cornstarch or flour
• 5 tablespoons water
• 2 teaspoons beef stock powder
• 2 1/4 cups water
• Salt and pepper to taste
• Optional: additional vegetables (e.g., mushrooms, onions)

Instructions:

1. Preheat oven: Preheat oven to 350°F (175°C).
2. Prepare roasting tray: Place chopped vegetables in a roasting tray.
3. Season beef: Rub beef with salt and olive oil. Place beef over vegetables.
4. Roast: Roast uncovered for 20 minutes, then reduce heat to 325°F (165°C) and roast for another 35 minutes.
5. Rest beef: Remove beef from oven and let rest for 20-30 minutes.
6. Make gravy: Place roasting tray over medium heat. Add cornstarch slurry, beef stock powder, and water. Simmer until thickened. Season with salt and pepper.
7. Serve: Serve roast beef with gravy and roasted vegetables.

Optional additions:

• For extra flavor: Add a tablespoon of Worcestershire sauce or red wine to the marinade.
• For a smoky flavor: Add a teaspoon of smoked paprika to the marinade.
• For a tangy kick: Add a tablespoon of lemon juice or orange zest to the marinade.
• For additional vegetables: Add mushrooms, onions, or other vegetables to the roasting tray.

Enjoy your delicious and flavorful roast beef!