Roast Beef

Raw beef.jpg


  • 1.5 kg (just over 3 lbs) topside of beef

  • 2 medium yellow onions peeled

  • 2 large peeled carrots

  • 2 sticks celery

  • 20 cloves of garlic unpeeled

  • 2 or 3 springs of rosemary and thyme

  • olive oil for dizzling

  • salt and fresh ground black pepper to taste


  1. Take the beef out of the fridge for at least 30 mins before you wish to cook it to allow it to come to room temperature.

  2. Preheat oven to 240°C/475°F/gas mark 9.

  3. Cut the onions, carrots, and celery into large pieces and put veg in a large roasting tin with the unpeeled garlic cloves, placing the sprigs of rosemary and thyme on top. Drizzle with olive oil. Sprinkle a little salt and pepper on top.

  4. Cover the beef with a thin layer of olive oil and season well with salt and pepper, taking time to massage the salt and pepper into the meat. You can now bind the meat with twine if you like. Place the beef on top of the vegetables in the tin.

  5. Put the tin in the oven, turning the heat down to 200°C/400°F/gas 6. Cook for 1 hour for medium beef internal temp 60-65°C/140-150°F. You can leave it for a further 10 to 15 minutes. for a more well done roast 65-75°C/150-165°F.

  6. There is no need to cover the roast while it cooks but you will want to baste it at least once at the halfway mark. If there is not enough juice for basting or if they vegetables look a little too dry then you can add just a touch of water or beef broth over the top.

  7. When the roast reaches your desired temperature take the roasting tin out of the oven and transfer the meat to a cutting board and cover with a layer of foil and then a tea towel over the foil to rest for 15 minutes.