1. Preheat the oven to 220°C/ fan 200°C/ Gas mark 7
2. Mix the mustard, sugar, salt and pepper, and rub all over
3. Put the onion, garlic, celery, carrots and rosemary in a
large roasting tin and sit the beef on top. Roast for 20
minutes, then lower the heat to 160°C/ fan 140°C / gas
mark 3, and roast for another 2 hours 30 minutes-3 hours
for medium-rare. A thermometer inserted into the centre
should read 55-60°C.
4. Transfer the joint to a carving board and cover with foil;
rest for at least 1 hour – just enough time to roast your
potatoes. We recommend Worcester Produce potatoes –
perfect for roasting.
5. To make the gravy, pour off the excess fat from the
roasting tin, then place on the hob over a medium heat.
Pour in the port and stock and simmer for a few minutes,
using a wooden spoon to scrape up any sticky bits from
the base of the pan. Tip everything into a saucepan with
the blackberries and juniper. Simmer briskly for about
20 minutes, then pass through a sieve, pushing gently to
extract the juices, and return to the pan.
6. Carve the beef. Add any meat juices to the gravy, simmer
again briefly, then pour into a jug to serve with the roast.