Perfect Roast Beef Recipe

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This Perfect Roast Beef is a tender and juicy recipe, which is made with a quality joint of topside beef and fresh rosemary. It’s a classic, foolproof recipe, perfect for a traditional Sunday lunch.

Perfect Roast Beef Ingredients

1.5kg topside of beef
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
1 bunch of mixed fresh herbs, such as thyme, rosemary, bay, sage
olive oil
sea salt and freshly ground black pepper

How To Make Perfect Roast Beef

Prepare the beef and vegetables: Remove the beef from the fridge 30 minutes before you want to cook it to let it come to room temperature. Preheat the oven to 240°C/475°F/gas 9. Roughly chop the onions, carrots, and celery and break the garlic bulb into unpeeled cloves.
Assemble the roasting tray: Pile all the vegetables, garlic, and herbs into the middle of a large roasting tray and drizzle with olive oil.
Season and place the beef: Drizzle the beef with olive oil and season it well on all sides with sea salt and black pepper, rubbing it all over. Place the beef directly on top of the vegetables in the tray.
Roast the beef: Place the tray in the hot oven, then immediately turn the heat down to 200°C/400°F/gas 6. Cook for 1 hour for a medium result. (For medium-rare, cook for 5-10 minutes less; for well-done, cook for 10-15 minutes more).
Baste and rest: Baste the beef halfway through cooking. If the vegetables look dry, add a splash of water to the tray. Once cooked to your liking, transfer the beef to a board, cover it with foil and a tea towel, and let it rest for at least 15 minutes before carving.

Recipe Tips

How do I know when my roast beef is done? The timings in the recipe are a great guide, but the most accurate way to check is with a meat thermometer. For medium-rare, aim for 130-135°F (55-57°C), and for medium, aim for 140-145°F (60-63°C).
Why rest the beef after roasting? This is the most crucial step for a juicy roast. Resting allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout the joint, ensuring every slice is moist and tender.
Can I use a different cut of beef? Yes, the recipe notes that a rib of beef would also be excellent. A sirloin or forerib roast would also work well.
What do I do with the vegetables in the pan? The vegetables and pan juices are the perfect base for a delicious homemade gravy. Simply remove the beef to rest, place the roasting tray over a medium heat on the hob, mash the vegetables, stir in some flour, and then gradually whisk in some stock.

What To Serve With Perfect Roast Beef

This classic roast is the centerpiece of a traditional Sunday dinner.

Crispy roast potatoes
Fluffy Yorkshire puddings
Rich homemade gravy made from the pan juices
Tangy horseradish sauce
Steamed or roasted vegetables like carrots, parsnips, or green beans

How To Store Leftover Roast Beef

Refrigerate: Store leftover sliced roast beef in an airtight container or wrapped well in foil in the refrigerator for up to 4 days. It’s delicious served cold in sandwiches the next day.

Perfect Roast Beef Nutrition Facts

Serving Size: 1 serving
Calories: 550 kcal
Fat: 30g
Carbohydrates: 10g
Protein: 55g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I really need to let the beef come to room temperature first?

Yes, this is a very important step for a large joint of meat. It helps the beef to cook more evenly from the outside to the center.

Why start the oven at a high temperature and then turn it down?

The initial blast of high heat helps to create a delicious, deeply browned crust on the outside of the beef. Lowering the temperature for the remainder of the time allows the inside to cook through gently and evenly.

Can I make this without the vegetable trivet?

You can, but placing the beef on a bed of vegetables (a u0022trivetu0022) not only flavors the meat and the pan juices for your gravy, but it also elevates the beef, allowing the hot air to circulate more evenly around it for a better roast.

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Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

550

kcal

A classic and foolproof method for a perfectly tender and juicy roast beef, cooked on a bed of aromatic vegetables for a flavorful result every time.

Ingredients

1.5kg topside of beef
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
1 bunch of mixed fresh herbs (thyme, rosemary, etc.)
Olive oil, sea salt, black pepper

Directions

Bring beef to room temperature. Preheat oven to 240°C/475°F.
Roughly chop the vegetables and place them in a roasting tray with the unpeeled garlic cloves and herbs. Drizzle with oil.
Season the beef generously with salt and pepper, rub with oil, and place it on top of the vegetables.
Place in the oven and immediately turn the heat down to 200°C/400°F. Roast for 1 hour for medium.
Baste the beef halfway through cooking.
Remove the beef from the tray, cover, and let it rest for at least 15 minutes before carving.
Use the vegetables and pan juices to make a gravy.

Notes

Letting the beef come to room temperature before cooking and resting it after are the two most important steps for a juicy roast.
Don’t be afraid to be generous with the salt and pepper seasoning on the beef.
The vegetables not only add flavor but also act as a natural roasting rack for the beef.
This is a “principal recipe” that can be adapted with your favorite herbs and vegetables.