Roast beef


A favourite traditional British dinner served with Yorkshire Puddings and roast vegetables. Choose round roast for lean meat, rib eye roast or sirloin for full on flavour.


  • Beef  – 2.5kg
  • Carrots –  2
  • Onions – 2


  • Oven Temperature: 325ºF – 160ºC – Gas Mark 3 – Moderate
  • Remove meat from the fridge at least 20 minutes before placing in the oven, this ensures that the meat is an even temperature throughout
  • Peel and cut into quarters the onions and carrots. Place on the base of the roasting tin
  • Place the beef on top of the vegetables
  • Drizzle with olive oil (Lard if you prefer the full flavour)
  • Season with black pepper and insert into the flesh, the garlic cloves
  • Cover with a sheet of foil.Place in the oven for 2.30 hrs if you like a firmer slice of beef or 3hours if you like a very tender slice
  • Baste every 30 minutes or so
  • Remove the foil 45 minutes before the end of cooking
  • When the beef is cooked to your liking, remove from the tin. Keep warm. Slice after 15 minutes
  • To make the gravy – if required add another tblsp of oil to the roasting dish, stir in 2 tblsp plain flour or 1 of corn flour
  • Off the heat, add enough beef stock or vegetable water slowly to the roasting tin, stirring all the time