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Roast beef Joint cooked with roast potatoes before the beef is removed to rest.
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Roast Top Rump Beef and Roast Potatoes

Roast top rump beef and roast potatoes cooked together in one tray for the perfect Sunday dinner. The beef is coated in a simple Oxo crust before roasting over onions, while the potatoes soak up all the delicious beef juices before crisping to golden perfection.
Prep Time15 minutes
Active Time1 hour 20 minutes
Resting Time20 minutes
Total Time1 hour 55 minutes
Course: Dinner, Family Meal, Main Course, Roast Dinner, Supper
Cuisine: British, English
Keyword: How to cook top rump beef, One tray roast beef and potatoes, Roast beef with roast potatoes, Top rump cooking time, Top rump roast, Top rump roast beef recipe
Yield: 6 People
Calories: 181kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

For the Roast Beef

  • 1.5 kg Top Rump Beef Joint leave the netting or string on
  • 1 tablespoon Olive Oil
  • 1 Oxo Beef Stock Cube crumbled
  • Ground Black Pepper
  • 1 Large Onion peeled and cut into quarters

For the Roast Potatoes

  • 1 kg Potatoes peeled and cut into large chunks
  • 1 tablespoon Olive Oil
  • Sea Salt
  • Ground Black Pepper

Instructions

  • Remove the beef from the fridge about an hour before cooking to allow it to come closer to room temperature.
    Tesco British Beef TOP RUMP Joint 1.5kg
  • Pat the beef dry with kitchen paper. Preheat the oven to 220°C fan / 240°C conventional.
    Patting down top rump beef joint
    • Leave the beef netting on while roasting and remove it before carving

Prepare the Roast Potatoes

  • Peel the potatoes and cut into large chunks.
    Chopping peeled potatoes for roasting
  • Bring a large pan of salted water to the boil. Parboil the potatoes for 5 minutes whilst you prepare the beef.
    Potatoes parboiling in a saucepan before roasting.
  • Drain the potatoes in a colander, leave to dry out.
    drained parboiled potaotes
  • Grease a large roasting tin with oil.
    greasing tray before roasting
  • Add the drained potatoes and give them a good shake to rough up the edges before roasting.
    Par boiled potatoes on tray
    • Roughing up the potato edges creates lots of fluffy, craggy bits that crisp up beautifully in the oven.
  • Drizzle with olive oil and season with salt and pepper
    Parboiled potatoes shaken in a tray to rough up the edges for crispy roast potatoes.
  • Cut the onion in to 4 chunks and place in the centre of the roasting tray between the potatoes to create a simple trivet for the beef to sit on.
    Potatoes and onions on baking tray ready for beef
    • Using onion as a trivet lifts the beef off the tray, helping it cook more evenly while adding extra flavour to the roasting juices.

Prepare the Beef

  • Mix together the olive oil and crumbled Oxo cube to make a paste,
    olive oil and Oxo cube to make roast beef rub
  • Rub the mixture over the whole beef joint.
    Top rump beef rubbed with oxo and oil
  • Place the beef joint on top of the onion trivet.
    Placing Beef Joint on top of onions and cooking on same tray as the potatoes

Roast Everything Together

  • Roast any all size joint for 20 minutes at 220°C fan/.
    Top rump beef sitting on onion quarters with roast potatoes arranged around the roasting tray before cooking.
  • Without opening the oven door, reduce the temperature to 180°C fan and continue cooking for 50 minutes, for a 1.5kg joint cooked medium.
    roast beef and potatoes in the oven on one tray
    • This method produces a beautifully juicy medium roast beef with a warm pink centre. See blog post for timings if you want rare or well done or have a different size joint.

Rest the Beef

  • Once it has had its full cooking time, transfer the beef to a sheet of foil on top of a carving board.
    Lift the onion quarters out of the tray, you can cut these up and add to gravy for extra flavour.
    Cooking roast beef and potatoes on same tray at the same time
  • Wrap the beef joint loosely, allow the beef to rest for 20-30 minutes.
    Roast top rump beef resting loosely wrapped in foil after cooking.
    • Resting the beef allows the juices to redistribute, giving you tender, juicy slices.
  • Turn the potatoes through all the delicious beef juices.
    Roast potatoes coated in beef juices before crisping for the final 10 minutes.
  • Return them to the oven for 10 minutes, or until crisp and golden.
    Crisp and golden roast potatoes cooked in beef cooking juice
  • Just before serving, carve the beef into desired thickness, we like them thin.
    Sliced joint of roast beef on chopping board
  • Serve with all the usual Roast Dinner side dishes. Enjoy
    Slices of top rump beef served with beef dripping roast potatoes, diddly squat farm beer mustard, horseradish, cubed beetroot, honey roast parsnips, broccoli, stuffing, green beans and Yorkshire pudding coated in beef gravy

Nutrition

Calories: 181kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.03mg | Sodium: 365mg | Potassium: 741mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 35mg | Calcium: 26mg | Iron: 1mg