How to cook the perfect Roast Beef

Cooking the perfect roast beef – the classic British family roast – is a doddle to do.

The key to cooking the perfect roast beef is sealing your roast all over first. This locks in the flavour and gives it a nicer appearance. Pot roasting without sealing runs the risk of a joint reminiscent of school dinners. You also need to let it rest at the end of cooking to reabsorb moisture and firm up.

The most common roasts are silverside, topside, point of rump and salmon cut. All can be oven roasted, pot roasted or both.

How to cook the perfect roast beef:

  1. Pot roasting-seal your roast in a frying pan or metal casserole dish on the hob for five or so minutes, making sure it is browned all over. Remove the meat. Add some chopped root veg to the pot or frying pan and and fry them for another five minutes or so to soften and add flavour. Place the veg in the bottom of your casserole dish, add enough stock to cover and then place the meat on top. A one kilo/two pound joint should take around two hours in an oven at 180c or around the same time in a metal casserole dish on the hob. Turn the joint once half way through and add a little seasoning when you turn it. Remove the joint from the heat and set aside to rest (with some tin foil on top to keep in the heat) and make a gravy out the stock and vegetables. You can just smash the veg up and strain out or liquidise everything before thickening with a buerre maine of equal parts flour and butter to get a gorgeous gravy.
  2. To oven roast-preheat your oven to 200c. Seal your roast all over in a roasting dish or frying pan on the hob for about five minutes. Place the roasting dish in the oven for ten minutes and then reduce the heat to 180c and roast for twenty minutes per pound/fifty minutes per kilo for medium to well done. Half an hour before the end throw root vegetables coated in a little oil into the bottom of the roasting dish and season your roast. Remove the roast and the veg and set aside to rest. Skim any fat from the top of the stock and use a buerre maine to thicken a gravy. You don’t need to cover your roast if you have a fan assisted oven. If your oven isn’t fan assisted you will need to cover it, but remove the cover or tinfoil twenty minutes before the end to let your roast brown better.

Either way it’s really quite easy. Just remember the three key steps: seal at the start, rest at the end and share with other people.

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