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!
1 sirloin or rump roast
dry English mustard powder
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.