Roast Beef
- 1.5kg topside of beef
- 2 medium onions
- 2 carrots
- 2 sticks of celery
- 1 bulb of garlic
- a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
- olive oil
Prepare
- Take your beef out of the fridge 30 minutes before it goes into the oven
- Preheat your oven to 240°C/475°F/ gas 9
- There’s no need to peel the vegetables – just give them a wash and roughly chop them
- Break the garlic bulb into cloves, leaving them unpeeled
- Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil
- Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat
- Place the beef on top of the vegetables
To cook your beef:
When cooking a 800g joint needs more than 30min at 180C
- Place the roasting tray in the preheated oven, roast for 20 to 30mins
- Turn the heat down immediately to 200°C/400°F/gas 6 and cook 15 mins per 500g
- If you prefer it medium-rare, 10 mins per 500g
- For well done, 20 mins per 500g
- Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
- When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so
- Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy