Ingredients
For the Roast Beef
- 1.5 kg beef joint (topside, sirloin, or rib)
- 2 tablespoons vegetable oil or beef dripping
- Salt and black pepper
Optional aromatics:
- 2 cloves garlic, crushed
- 1 sprig rosemary or thyme
For the Roast Potatoes
- 1.2 kg floury potatoes (Maris Piper or King Edward)
- 4 tablespoons vegetable oil, goose fat, or beef dripping
- Salt
For the Vegetables
Choose 2 to 4 of the following:
- Carrots, peeled and cut into batons
- Parsnips, halved
- Broccoli or cauliflower
- Green beans
- Cabbage or peas
For the Gravy
- 1 tablespoon plain flour
- 500 ml hot beef stock
- Pan juices from the roast
Optional Extras
- Yorkshire puddings
- Stuffing
- Horseradish sauce or mustard
Preparation
Step 1: Bring the Beef to Room Temperature
Remove the beef from the refrigerator 30 to 60 minutes before cooking.
Pat dry and season generously with salt and pepper.
This ensures even cooking.
Roast Potatoes
Step 2: Parboil the Potatoes
Peel and cut the potatoes into large chunks.
Place in salted cold water and bring to a boil.
Boil for 8 to 10 minutes, until the edges are just starting to soften.
Drain well.
Step 3: Rough Up the Potatoes
Shake the drained potatoes in the pan to rough up the edges.
This creates extra crispness during roasting.
Step 4: Preheat the Fat
Preheat the oven to 220°C (425°F).
Add the fat to a roasting tray and place in the oven until very hot.
Step 5: Roast the Potatoes
Carefully add the potatoes to the hot fat.
Turn to coat and sprinkle with salt.
Roast for 45 to 60 minutes, turning once or twice, until golden and crisp.
Roast Beef
Step 6: Start the Beef
Lower the oven temperature to 200°C (400°F).
Place the beef in a roasting tin.
Drizzle with oil and add garlic and herbs if using.
Roast for 20 minutes per 500 g, plus 20 minutes for medium doneness.
Adjust timing for rare or well-done.
Step 7: Rest the Beef
Remove the beef from the oven.
Cover loosely with foil and rest for 20 to 30 minutes.
Resting allows juices to redistribute.
Vegetables
Step 8: Cook the Vegetables
Boil or steam vegetables until just tender.
Season with salt and a small amount of butter.
Do not overcook; vegetables should retain some bite.
Gravy
Step 9: Make the Gravy
Place the roasting tin over medium heat.
Stir in the flour and cook for 1 minute.
Gradually whisk in the hot stock, scraping up any browned bits.
Simmer until thickened.
Season to taste.
Assembly and Serving
Step 10: Serve
Slice the rested beef thinly.
Serve with roast potatoes, vegetables, Yorkshire puddings, and gravy.
Add horseradish or mustard on the side.
Variations for Other Meats
- Chicken: Roast at 200°C for 20 minutes per 500 g plus 20 minutes
- Lamb: Roast leg of lamb at 200°C for 20 minutes per 500 g
- Pork: Start at 220°C for 30 minutes, then 180°C until cooked, finishing with crackling
