Classic roast beef
With a few top tips, this simple recipe and technique will help you bring out the best in your beef. Serve it with all the classics — Yorkshire puddings, crispy roast potatoes, a generous helping of vegetables and a rich jug of gravy.
- Serves
- Makes 1 topside (allow 200–250g per person)
- Prep
- 1–2 hrs
- Cook
- 1–2 hrs
- Difficulty
- Easy
Ingredients
- 1 topside of beef (see tips for weight)
- 2 large carrots, peeled and roughly chopped
- 1 large onion, cut into 2cm slices
- Few sprigs fresh thyme
- Few sprigs fresh rosemary
- 1 tbsp olive oil
- Salt
Method
- 1
Remove the beef from the fridge and its packaging one hour before cooking — this helps it cook evenly. Note its weight and calculate the roasting time (rare: 4 min 30 sec per 100g; medium rare: 5 min per 100g; medium: 6 min per 100g; well done: 7 min per 100g).
- 2
Once the hour is up, preheat your oven to 180C/160C Fan/Gas 4.
- 3
In a roasting tin that's just bigger than your joint, place the carrots, onion, thyme and rosemary.
- 4
Pat the beef dry with kitchen paper, then rub all over with the oil and a generous amount of salt.
- 5
Place a large frying pan on a medium-high heat and sear the beef all over — about 10 minutes. Transfer to the roasting tin, fat side up, and pour over any fat and juices from the pan. Roast, basting halfway through.
- 6
Check the temperature 10 minutes before the end of cooking, as ovens vary (rare: 50C, take out at 43C; medium rare: 57C, take out at 50C; medium: 63C, take out at 56C; well done: 70C, take out at 63C).
- 7
Transfer the beef to a plate, cover loosely with foil and rest for 20 minutes. Use the herbs, vegetables and juices in the tin to make your gravy.
- 8
Carve the beef into thin slices and serve with your choice of sides and lashings of gravy.