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One Tray Roast

One Tray Roast

By Morrisons
Published on 14 January 2025
Is it even Mother’s Day if you haven’t had some kind of roast over the weekend? Make this one one to remember with this one tray roast. Yep, no tricky timings, no overpacked onions and only one tray to wash up…
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Time and servings

3 hrsTotal time
4Servings

Ingredients

  • 6 tbsp vegetable oil (2 for beef & 4 for veg)
  • 2.5 - 3 kg beef roasting joint
  • 1kg Maris Piper potatoes very thinly sliced
  • 4 parsnips thinly sliced
  • 6 carrots thinly sliced
  • 6 garlic cloves minced
  • 3 rosemary sprigs (leaves removed from stalk)
  • 2 bay leaves
  • 4 celery stalks with tops and bottoms trimmed and then cut in half
  • 2 white onions sliced
  • Small bunch thyme leaves removed from stalk
  • 2 tbsp Dijon mustard
  • 750ml beef stock
  • 3 heaped tbsp beef granules

Method

  1. Step 1

    Remove your joint from the fridge 30 mins before cooking. Pre-heat your oven to 200C/180C fan/gas 6. Whilst coming to temperature, heat 2 tbsp of vegetable oil to a large, non-stick pan over a medium-high heat, season your beef generously all over with salt and pepper and add your beef joint to the pan. Cook for about 10 mins, turning with tongs until evenly browned all over before removing and popping to one side.

  2. Step 2

    Throw your potatoes, parsnips and carrots into a large bowl, drizzle with remaining oil and add your garlic, rosemary, bay and a big pinch of salt and pepper. Stir until all your veg is coated and set to one side.

  3. Step 3

    Take a large, deep roasting tray and place your celery stalks horizontally next to one another in the centre of the pan before scattering over your onion- this will be the bed that your beef sits on. Sit your beef on top.

  4. Step 4

    Arrange your potato, carrot and parsnip disks in compact rows around your beef. Mix together your thyme and mustard and brush all over your beef.

  5. Step 5

    Pour in your stock and season again with salt and pepper. Pop in the oven for 20 minutes per 500g plus 20 minutes (rare- 50°C-55°C ), 25 minutes per 500g plus 20 minutes (medium- 58°C -65°C ) and 30 minutes per 500g plus 20 minutes (well done- 70°C-75°C ). Check halfway, baste the beef in a little stock and cover with foil if the veg and beef is starting to catch.

  6. Step 6

    Remove from the oven and ladle out any juices into a small pan. Cover your beef and veg with tinfoil to keep warm and rest whilst you make a speedy gravy. Heat your juices in the pan, add your granules and loosen with water to get to your preferred thickness.

  7. Step 7

    Place your roast beef and veg centre of the table, slice and serve with gravy for a one-tray roast mum is sure to love! Remember to keep any leftover beef for a mid-week leftover beef stroganoff recipe!