Pepper-Crusted Roast Beef and Vegetables
Pepper-Crusted Roast Beef and Vegetables



  • 2.6kg beef rump roast
  • 2 tsp crushed mixed peppercorns
  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped rosemary
  • 2 crushed garlic cloves
  • 60ml olive oil
  • 1 garlic bulb, halved horizontally
  • 2 bunches of asparagus, trimmed
  • 400g cherry tomatoes
  • 300g large flat mushrooms
  • Smoky BBQ sauce, to serve
  • Preheat the oven to 200C and place the beef joint on a greased baking tray. Mix the peppercorns, rosemary, mustard, crushed garlic and half the oil in a bowl, season well, and massage all over the meat. Roast for 1 hour.
  • Add the halved garlic bulb, tomatoes, asparagus and mushrooms to the baking tray and drizzle with more oil. Roast for 25 mins (for medium rare), then cover the roast loosely with foil and leave to rest for 20 mins. Carve the beef and serve with the vegetables and some smoky BBQ sauce.
90 mins
8 serving

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