Roast Beef

Name: Roast Beef
Prep time: 20 min
Cook time: 75 min
Yield: 4 to 6 servings
Cuisine: Pub Grub Classics
Ingredients: Topside Beef Joint — 1000 g; Olive Oil — 2 tbsp; Salt — To taste; Black Pepper — To taste; Celery — ½ stalk; Onion — 1; Garlic — 1 head; Carrots — 2; Bay Leaves — 3; Fresh Rosemary — 2 sprigs; Plain Flour — 1 tbsp; Red Wine — 125 ml; Jam — 1 tsp; Beef Stock — 1000 ml

This sensational homemade roast beef features tender, juicy beef roasted over a vegetable trivet and served with a rich, dark red wine gravy. Delivering an unbeatable comforting depth of savoury flavour and tender texture, this ultimate British classic brings traditional Sunday roast comfort food straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 75 minutes

Servings: 4 to 6

Notes:

Take the meat out of the fridge one hour before cooking to ensure it stays juicy and tender.

Choose from affordable topside, tender sirloin, or four-rib roast depending on your preference.

Drizzle the beef with olive oil and season generously with salt and pepper all over.

Sear the beef in a hot pan with a little oil to develop a golden crust, rendering fat down if using a cut with a fat cap.

Create a vegetable trivet in the roasting tray using celery, onion, garlic cloves, carrots, bay leaves, and rosemary.

Roast topside beef at 180°C for one hour and 15 minutes, or adjust time based on the specific cut and desired doneness.

Rest the cooked beef for 30 to 45 minutes before carving to allow the juices to redistribute.

Make a rich gravy by mixing flour into the roasted vegetable drippings, mashing the garlic and onions, adding red wine, jam, and stock, then simmering and straining.

Prep and Sear Beef
Remove beef from the fridge an hour early, drizzle with olive oil, season generously with salt and pepper, and sear in a hot pan until browned on all sides.

Prepare Vegetable Trivet
Cut celery, onion, carrots, and whole garlic cloves into chunks, and place in a roasting tray along with bay leaves and rosemary.

Roast Beef
Place the seared beef on top of the vegetable trivet and roast in a preheated oven at 180°C for one hour and 15 minutes.

Rest Meat
Remove the beef from the oven and let it rest for 30 to 45 minutes to retain its juices.

Make Gravy
Place the roasting tray with vegetables over high heat, sprinkle in flour, mash the soft garlic and onions, pour in red wine and stock, add a spoon of jam, simmer for 30 minutes, and strain.

Carve and Serve
Slice the rested roast beef thinly using a long carving knife, and serve warm with the rich homemade gravy and your favourite roast dinner accompaniments.