Roast beef with gravy
The perfect roast beef and gravy is much easier to make than you think. This 7-step recipe is so straightforward even beginners can master it.
- Joint of beef
- 1/2 tsp salt
- ¼ tsp pepper
- 1/2 tsp crushed garlic
- 4 tbsp plain flour
Place the joint in a roasting tin and rub the beef with the salt, pepper and garlic
If your joint of beef is 1-1.5 kg, cook it in the oven at 240°C/gas 9 220°C/fan for 15 minutes.
After 15 minutes, turn the temperature down to 180°C/gas 4 160/fan and cook for a further 1 hour 15 minutes if you prefer your beef medium rare in the middle.
If the joint is 1.5 – 2.5kg, add another 15 – 30 minutes to the cooking time at the lower temperature.
Remove the joint from the oven and cover with foil. Leave it to settle for 15-30 minutes.
Pour the roasting juices into a pan and skim off the fat. Add four tbsps of juices into a separate pan.
Add the flour to the juices and cook over a medium-low heat until the flour is browned
Slowly add the rest of the juices until the sauce is thickened
Pour the gravy over the sliced roast and serve up with roast potatoes and veg for a full roast dinner!