|Beef round||3 Pound (1 1/2 Kilogram Fresh Beef)|
|Olive oil||1 Tablespoon|
|Freshly ground black pepper||1|
|For roast vegetables|
|Potatoes||6 Large, halved|
|Parsnips||3 , halved|
|Onions||6 , peeled|
|Olive oil||2 Fluid Ounce (1/4 Cup /60 Milliliter)|
|For mushroom gravy|
|Red wine/Beef stock||8 Fluid Ounce (1 Cup /250 Milliliter)|
|Button mushrooms||2 Ounce, sliced (60 Gram)|
|Dried tarragon||1⁄2 Teaspoon|
1. Place beef on a wire rack set in a flameproof roasting dish or tin. Brush beef with 1 tablespoon oil and sprinkle with black pepper to taste. Bake at 210°C/420°F/Gas 7 for 1-1 1/4 hours for medium rare or until cooked to your liking.
2. For vegetables, place potatoes, pumpkin or parsnips and onions in a large saucepan, cover with water and bring to the boil. Reduce heat and simmer for 3 minutes, then drain. Arrange vegetables in a baking dish and brush with 1/4 cup/60ml/2fl oz oil. Bake, turning once during cooking, for 45 minutes or until vegetables are tender and browned.
3. To make gravy, transfer roast to a serving platter, cover with foil and rest for 15 minutes. Stir wine or stock, mushrooms, tarragon and black pepper to taste into meat juices in roasting dish or tin and place over a medium heat. Bring to the boil, stirring to loosen sediment, then reduce heat and simmer until sauce reduces and thickens. Slice beef and serve with vegetables and gravy.