Roast beef with all the trimmings recipe

Roast beef
Sunday lunch - sorted! This My Big Fat Diet Show roast beef from Matt Dawson is perfect for the whole family

Watch the video of Matt cooking this skinny Sunday roast

Serves 4


  • 450g new potatoes
  • 300g parsnips
  • 4 sprays olive oil
  • 2 sprigs of rosemary
  • 3 springs of thyme
  • 2 tsp English mustard powder
  • 1½ tsp rock salt
  • 600g joint of lean top side rump (not fridge cold)
  • 1 tbsp groundnut oil

For the gravy

  • ½ onion, sliced
  • 75g mushrooms, sliced
  • ½ clove garlic, sliced
  • 2-3 sprigs thyme
  • 500ml fresh beef stock
  • 1 tsp cornflour
  • 500g butternut squash
  • 150g sweet potato
  • 200g broccoli


How to make roast beef with all the trimmings

1. Preheat oven to 200°C.

2. Tip the new potatoes into a medium sized baking tray along with the parsnips and spray with oil, add the leaves from the sprigs of rosemary and thyme. Cook in the preheated oven for 45 minutes or until golden and tender.

3. Mix together the mustard powder and rock salt, roll the meat in this mixture. Heat the oil in a large frying pan to a high heat, sear the beef in the oil on all sides. Remove from the pan and set on a trivet made of a couple of slices of sweet potato. Place in the oven for half an hour. When cooked, leave to rest for 10 minutes covered in a piece of foil.

4. Meanwhile make the gravy; tip the onion, mushrooms, garlic, thyme and 100ml of the stock into a medium sized pan and bring to a simmer, simmer uncovered for 10 minutes or until the vegetables are soft and there is only a little stock left. Mix the cornflour with 2 teaspoons of the remaining stock and pour the rest into the pan and heat through. Add the cornflour and stock mixture to the pan and simmer for a further 4-5 minutes. Pass through a fine sieve and serve.

5. Peel and dice the sweet potato and butternut squash, cook in a pan of simmering water until tender, drain then mash.

6. Set a steamer over the pan of sweet potato and squash and steam the broccoli for 3-4 minutes.

7. Carve the meat and serve with the vegetables and gravy.

Matt's notes:

- You could use the gravy without sieving with many diferent meats.
- You could use chicken stock instead of beef for a lighter sauce.

Get more My Big Fat Diet Show recipes:

Mushroom and cheese omelette
Prawn and avocado salad
Two bean risotto
Chicken stir fry
Low fat veg curry

Top recipes from Channel 4 chefs

Gordon's lasagne
Jamie's bone-out shoulder roast
Gordon's chilli con carne
Hugh's elderflower champagne
Jamie's fish pie


Average rating: 4.5/5
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Nutritional Information

464 calories per serving

Thursday 14 January 2010
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