This recipe for slow roast beef is delicious served with Yorkshire puddings, roast and mashed potatoes, two vegetables of your choice and beef gravy. Followed by chocolate steam pudding.
Roast beef served with classic Yorkshire puddings is Britain’s classiest traditional Sunday roast and is a favourite even during the Summer. Having enjoyed serving this dish to my family over the last number of years, it didn’t take long to realize that children prefer meat that is easy to cut into and bite.
Slow roast beef is the perfect answer. Serve with my easy Yorkshire puddings and horseradish sauce. Don’t forget, nothing wrong with good quality sausages instead of the more expensive cut of beef.
Total Time: 155 mins
- 2 kg roast beef
- 2 onions
- 2 carrots
- 3 tblsp olive oil
Oven Temperature: 300F – 150C – Gas Mark 2 – Cool
- Place onions and carrots into a roasting tin
- Carefully place beef on top of vegetables
- Brush with oil
- Season with a sprinkling of cracked pepper (optional) and white pepper
- Cover with foil. Place in the oven for at least 2 1/2 hours
- Baste by brushing with oil after 1 hour and every half hour until the beef is tenderly cooked
- To make gravy – place 1 -2tblsp plain flour into the residue, stir in thoroughly
- Gradually add vegetable water, wine or a mixture of all three to make a gravey/jus. Cook for 4 minutes
- Pour through a sieve to create a smooth gravy
- Taste and season accordingly