Roast Beef with Carrots, Onions and Traditional Gravy

12 medium carrots
12 onions, unpeeled
A few sprigs fresh thyme
25 g beef dripping OR 2 tbsp vegetable oil
2 tbsp plain flour
300 ml vegetable cooking water OR beef stock
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper
Joint of beef weighing between 1kg and 1.5kg


1. Preheat the oven to 220C, 425F, Gas 7. Wipe the meat with a damp kitchen towel. Season the meat generously with pepper. Peel carrots then halve lengthways and crossways.

2. Place the onions in a pan, cover with cold water and bring to the boil. Drain, cover with cold water, then drain again. Peel and halve them through the roots.

3. Heat the dripping or oil in a roasting tin and brown the beef on each side for about 2 minutes. Add the vegetables and baste in the fat. Add the thyme and season. Cook towards the top of the oven for about an hour (for exact timings please refer to the meat packaging) turning the veg halfway through.

4. Remove the meat and vegetables from the tin, cover with foil and keep warm. Stir the flour into the meat juices, then cook, stirring for 1 minute. Slowly stir in the vegetable cooking water or stock and bring to a simmer. Add the Worcestershire sauce and season. Simmer for 2-3 minutes then strain into a gravy boat.

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