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A true Traditional British Sunday Roast Beef, slow-roasted until deeply savory outside and tender-pink inside, served with crisp roast potatoes, rich onion gravy, and buttery Yorkshire pudding. This is the classic Sunday dinner that British families have gathered around since Victorian times, made foolproof for your own kitchen.
Prep Time
20 min
Per serving
410kcal
Calories
42g
Protein
Cook Time
90 min
Servings
6 people
Difficulty
medium
6g
Carbs
24g
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Remove the beef joint from the fridge 45-60 minutes before cooking so it reaches room temperature; this ensures even cooking.
Preheat the oven to 240°C (220°C fan)/475°F. Pat the beef completely dry with paper towels, then rub the whole joint with the olive oil and season all over with the sea salt and cracked black pepper.
Place the beef fat-side up on a bed of the roughly chopped carrots, onions, and celery in a roasting tin - this acts as a natural trivet and flavors the gravy.
Roast at the high temperature for 20 minutes to sear and brown the outside, then reduce the oven to 180°C (160°C fan)/350°F.
Continue roasting, allowing about 15 minutes per 450g (1 lb) for medium-rare, or 20 minutes per 450g for medium, basting once halfway through with the pan juices.
Check doneness with a meat thermometer: 50-52°C for rare, 55-57°C for medium-rare, 60-63°C for medium.
Transfer the beef to a warm plate, tent loosely with foil, and rest for at least 20-30 minutes - this step is essential for a juicy roast.
While the beef rests, strain the pan juices and vegetables into a saucepan over medium heat, skim off excess fat, whisk in the flour, then gradually add the beef stock and red wine, simmering for 5-8 minutes until thickened into a glossy gravy. Season with salt and pepper to taste.
Carve the beef thinly against the grain and serve with roast potatoes, Yorkshire puddings, seasonal vegetables, and the warm gravy poured over.
Resting Is Non-Negotiable: Never skip the 20-30 minute rest - cutting too early lets all the juices run out onto the board instead of staying in the meat. Use a Thermometer, Not a Clock: Oven times vary, so always check internal temperature for a perfectly cooked joint every time. Save the Fat: Beef dripping from the roasting tin makes the crispiest roast potatoes - don't pour it away.
Topside and sirloin are the most popular and affordable choices, while rib of beef gives extra flavor and juiciness if you want to splurge for a special occasion.
1 review • 5.0 / 5 Average Rating
Tried this for our weekend family lunch and it was a massive hit. Super juicy beef and the seasoning was spot on. Might try making the horseradish sauce from scratch next time around, but this recipe is definitely going into my regular rotation.
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