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Roast Beef

We could carry on for days about the delights of dry English mustard powder (we know, it may seem odd, but there you are!). Here it is used in a ridiculously easy and fail-proof roast beef recipe which we love because any size roast can be used. When we had children at home, mashed potatoes and yorkshire pudding to serve alongside were a must. However, now that our nests are empty, we simply toss in a few potatoes with the roast as it cooks. Don’t forget to offer a little horseradish on the side — we like it mixed into sour cream to use liberally!

Roast Beef

1 sirloin or rump roast
dry English mustard powder
flour
½ cup dry (white) vermouth
2 tbs. butter

Heat the oven to 475°F. Depending on the size of your roast, combine 1 part mustard with 3 parts flour. Dust over the roast and place in a roasting pan. Sprinkle well with freshly ground black pepper. Place in the oven and roast for 20 minutes, then reduce to heat to 375°F. Continue to cook for 15 minutes per pound. Remove from the oven and leave to rest for 15 minutes.

Remove the roast to a cutting board. Place the roasting pan over a medium heat and add the vermouth. Reduce a bit, then stir in the butter to make a pan sauce. Slice the roast and serve with the sauce.

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