Roast Beef
Roast Beef Say it: roast beef
Roast beef is the cornerstone of the classic English Sunday lunch. A large joint of beef, traditionally rib or sirloin, is slow-roasted until the exterior is deeply browned and the interior is tender and juicy. It is served in thin slices with rich gravy made from the pan drippings, accompanied by Yorkshire puddings, roast potatoes, and vegetables. The dish embodies British comfort food at its finest, with a simple seasoning that lets the quality of the meat shine.
Roast Beef
Roast Beef
Pronounced roast beef
- Serves
- 6
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 450°F (230°C). Pat the beef dry with paper towels.
Rub the roast all over with the oil, then season generously with salt and pepper. Place the onion, carrots, celery, garlic, rosemary, and thyme in the bottom of a roasting pan and set the beef on top.
Roast for 15 minutes to brown the exterior, then reduce the oven temperature to 325°F (160°C).
Continue roasting for about 1 hour to 1 hour 15 minutes for medium-rare (internal temperature 130–135°F / 54–57°C) or until it reaches your desired doneness, basting occasionally with the pan juices.
Transfer the beef to a cutting board, tent loosely with foil, and let it rest for 20–30 minutes while you make the gravy.
Place the roasting pan over medium heat on the stovetop. Discard the herb sprigs and mash the vegetables lightly. Sprinkle in 2 tbsp flour and cook, stirring, for 1–2 minutes until golden.
Gradually whisk in the beef stock, scraping up all the browned bits. Simmer until thickened to a pourable gravy, then strain and season to taste.
Carve the rested roast beef into thin slices against the grain and serve immediately with the hot gravy.
Regional variants
In Yorkshire and the North, the same beef is often served with large, crisp Yorkshire puddings cooked in the dripping. Some regions add mustard powder to the seasoning or serve it with traditional horseradish sauce.
Cook's notes
- Use a meat thermometer for perfect doneness; avoid cutting into the meat to check.
- Ask your butcher for a roast with a good layer of fat for flavor and self-basting.
- Save any leftover beef and gravy for next-day sandwiches or cottage pie.
Serve with
Yorkshire puddings, roast potatoes, boiled cabbage or Brussels sprouts, and horseradish sauce.
Make ahead and storage
The roast is best cooked fresh, but leftover sliced beef keeps in the fridge up to 3 days and reheats gently in gravy.
