Get yourself a nice and sharp knife, slice into that gorgeous, perfectly cooked roast, and serve it up with some of these delicious sides: Potatoes To reheat, transfer the roast to the fridge and let it thaw slowly. This may take 1-2 days depending on how much you have leftover. Once the roast has thawed, reheat using the instructions detailed in the section above. Other Delicious Beef Recipes To Try A lovely big joint of meat like this deserves plenty of fresh vegetables too. Peas and green beans are the classic sides along with carrots or parsnips. I used round roast for this recipe, but depending on the store you go to there will be different options. Rib, on the bone or rolled, tenderloin, sirloin, or top rump roast cuts will all work for this recipe. It’s also vital that you take the beef out of the refrigerator at least an hour before you start to cook, and properly sear it in a hot frying pan before it goes in the oven. Allowing the beef to warm up to room temperature means it will cook evenly right through to the middle, and searing it properly gives you that lovely golden brown crust on the outside. Low temperature roast beef cooking times

It’s important to know that if your oven does not have a low setting (80°C / 175°F) that this recipe is not suitable. See FAQ’s for an alternative. Pro tip: Use a meat thermometer If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!

Waitrose

The ultimate Sunday lunch or dinner, my recipe for Slow Roasted Beef is perfectly cooked every time. More delicious Sunday roasts Don’t underestimate the importance of resting your beef joint on a board for at least 30min, or up to an hour. While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can also test for your roast’s doneness using an instant-read thermometer. MAKE YORKSHIRE PUDDINGS: To make the Yorkshire puddings, whisk together the flour and sea salt in a small bowl or jug. In a separate bowl whisk together the milk, water and egg, then stir the egg mixture into the flour until completely combined. Set aside for at least half an hour.

MAKE THE GRAVY: To make the gravy, heat the butter in the pan that you browned the beef in. Cook the onion, celery and garlic over a medium heat, stirring until softened, around 10 minutes. Stir through the tomato paste and flour, cook for a further two minutes, then pour in the wine. Beware the serrated ‘carving’ knife with jagged teeth. These tend to rip meat and aren’t worth the bother. Medium-rare: Roast for 15 minutes at 450°F, then for 1 hour and 35 minutes at 325°F, or an internal temperature of 130°F.If you like your beef well don e, calculate the cooking time as you would for medium meat, then add an extra 25min on to it. Use a thermometer People who like well-done meat can have slices off the ends, whereas those who prefer it pinker get the pieces from the middle. Any leftovers can be sliced and chilled for cold cuts or a salad the next day. While the meat is resting, I like to make Yorkshire puddings, so I’ve included an easy recipe in the main recipe card, as well as a simple gravy. You can always serve the roast with potatoes instead. Rare is about 50°C, medium is about 60°C and well done is about 70°C (bear in mind these temperatures will go up as the meat rests and continues to cook in its residual heat). Prep your beef properly Ultimately, the most important factor is that your knife is sharp, so even a large chef’s knife that’s just had a few turns on the sharpening steel will do a decent job. Carve your roast beef properly

Serve: Transfer the roast to a cutting board or serving plate. Cover it with a sheet of foil and let it rest for 15-30 minutes before carving.IMPORTANT NOTE: Take the beef out of the refrigerator at least one hour before you want to start cooking. Medium-well: Roast for 15 minutes at 450°F, then for 1 hour and 55 minutes at 325°F, or an internal temperature of 150°F. It’s all about going for the best you can afford. After all, you get what you pay for in the flavour stakes. Choose the right joint The most straightforward roasting guide to follow is to turn the oven to 200°C (180°C fan) mark 6 and cook the joint for 25min per 450g (1lb) for medium meat. Make sure your roast beef has full cooled down to room temperature before freezing it. I suggest wrapping it well with both plastic wrap and foil to avoid freezer burn. It’ll last 2-3 months frozen.

I love a roast on the weekend! There’s nothing better than the aroma of a big roast slowing cooking in the oven to draw the family to the table with rumbling stomachs. Below are some of my most popular roast recipes: Prep: Take the roast out 1-2 hours before cooking. When you’re ready to get started, preheat the oven to 450F. Mix the olive oil, garlic, basil, rosemary, thyme, salt, and pepper in a small bowl. Long and thin carving knives with straight or slightly scalloped edges are designed to slice meat effortlessly, but they are only worth the investment if you’re using them often. Rare: Roast for 15 minutes at 450°F, then for 1 hour and 25 minutes at 325°F, or an internal temperature of 120F.

Remove the rosemary sprig and garlic cloves. Season to taste with salt and pepper, then pour into a gravy boat to serve. This results in perfectly cooked, tender beef, evenly pink the whole way through. A lot of people swear by roasting the beed hot and fast, but I find this tends to make the meat tough, rather than perfectly tender. If there is one national dish of England, it has to be roast beef. Served perfectly pink, with a big pot of gravy, vegetables and light and puffy Yorkshire puddings, it is a meal fit for a king. Of course, it can go horribly wrong, as there is nothing worse than tough overcooked grey meat, or a roast that is seared on the outside and still raw in the middle, so it’s good to have a fool-proof technique at the ready. The secret to perfect Slow Roast beef A good start would be adding some veg in the roasting tin to help make the gravy – carrots, onions and celery are all great choices. But don’t overcrowd the tin with veg or the beef will stew rather than roast. The secret to perfect roast beef is simple. You need to sear the beef in a pan for a perfect crust, then roast it at a very, very low temperature for a longer time.