This recipe is perfect for a traditional family dinner.
Ingredients
Onion gravy
Method
1.Season beef with salt and pepper. Place in an oiled, large, non-stick roasting pan.
2.Toss pumpkin and carrots with half the oil in a large bowl. Season. Arrange in a single layer on a large oven tray.
3.Cook beef on middle shelf and vegetables on lower shelf in a very hot oven (220C) for 20 minutes. Remove vegetables from oven.
4.Toss sprouts with 2 tsps of the remaining oil in a bowl. Spoon over vegetables.
5.Reduce oven to moderate (180C). Return vegetables to oven with beef. Cook for a further 25 minutes until beef is cooked to medium, or to your liking, and vegetables are tender. Remove from oven.
6.Keep vegetables warm. Rest beef, loosely covered with foil, for 10 minutes. Thickly slice.
7.Meanwhile, make gravy.
Heat remaining oil in a medium saucepan over a medium heat. Add onion and garlic. Cook, stirring, for about 5 minutes, or until soft. Add stock and vinegar. Bring to boil. Sprinkle over gravy powder. Stir until smooth. Gently boil for about 5 minutes, or until thickened.
8.Serve beef with roasted vegetables and gravy.