How to cook Roast Beef with Gravy
What’s the secret to cooking the perfect roast beef? It’s something everyone needs to know - and when you get it right, you’ll be the hero or heroine of your friends and family. Read on to discover our simple, seven-step solution to a seasoned roast. This recipe uses a delicious gravy made from the roasting juices.
- Joint of beef
- 1/2 tsp salt
- ¼ tsp pepper
- 1/2 teaspoon 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/475°F/GAS 9 for 15 minutes then 180°C/350°F/GAS 4 for 1 hr 15 mins for beef that's medium rare in the middle and well done on the ends. If your beef joint is 1.5-2.5 kg add another 15-30 minutes to the cooking time at the lower temperature.
Remove from the oven and cover with foil - leave for 15-30 minutes
Pour the roasting juices into a pan and skim off the fat and add four tbsp into a separate saucepan
Add the flour to the fat 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 roasties and veg for a full roast dinner!
Okay, so you might be the king of the roast beef, but what are you without your perfectly-cooked sides?
The potato is the staple accompaniment to your classic roast beef: we’ve got recipes for spicy roast potatoes or garlic and herb roast potatoes. And don’t forget the honey-glazed carrots, of course.