Perfect Roast Beef

Perfect Roast Beef

Perfect Roast Beef

By: Herd Market

Roast beef can be intimidating to cook, especially with the fear of overcooking such a high-quality cut of meat. But don't worry—there are two simple steps to ensure your roast comes out perfectly every time! First, choose a more affordable cut like silverside or, as in this recipe, topside. It’s a budget-friendly option that still delivers rich flavor. Second, invest in a meat thermometer. It takes the guesswork out of cooking and guarantees a perfect roast (as long as you keep an eye on it!). With these tips, you can confidently serve a juicy, tender roast beef every time.

You'll need:

  • 1x topside or silverside roast
  • Salt & Pepper
  • Olive oil
  • 3tbsp butter
  • 2x carrots, roughly chopped
  • 2x onion, roughly chopped
  • 1x garlic bulb, chopped in half
  • 1x generous pinch of semi dried rosemary
  • 1x generous pinch of semi dried thyme
  • 1 heaped tbsp plain flour
  • 500ml of red wine
  • 1 litre beef stock
Serves 3-5 people
Difficulty Homecook
Homecook
3-5
Tags
beef british food comfort food Dinners gravy High Protein meat show stopper sunday roast
Cook Along
Directions
1.

Remove the beef from its packaging and pat dry with kitchen paper. Generously season all over with salt and pepper, then place the beef on a plate and in the fridge uncovered for at least 2hours or overnight.

2.

Remove the beef from the fridge 1 hour before cooking. Lightly season the outside again with salt & pepper.

3.

Preheat your oven to 180C. In a roasting tray or large cast iron pan, add 2 tbsp of olive oil and bring to a roaring heat. Fry off the beef around a minute each side until it’s formed a lovely crust on the outside. For the last minute, add 3tbsp of butter and 1 garlic clove and baste.

4.

Remove the beef from the tray, then in the same tray, add your carrots, onions, garlic and semi dried herbs. Give them a shake, then place the beef over the bed of vegetables, ensuring it’s not touching the tray.

5.

Place in the oven for 25 minutes before checking the temperature with a probe. We’re aiming for 42C for rare, 48C for medium rare and 55 for medium. Place the beef back in the oven and check the temperature every 5 minutes until you reach the desired doneness.

6.

Remove the beef from the oven and wrap it in foil to rest. (The temperature will keep rising). Place the roasting tray with all the veg back over the hob and bring to a medium heat. Sprinkle the veg with flour and mix together before adding your red wine. Cook out the alcohol then add your beef stock. Simmer for 20 minutes (or until you reach the desired thickness) before passing through a sieve.

7.

Remove the foil from the beef, carve it into slices and serve up with roast potatoes, a big dollop of horseradish, a Yorkshire pudding and a generous slather of gravy. Enjoy

Tags
beef british food comfort food Dinners gravy High Protein meat show stopper sunday roast