Easy Roast Beef Recipe
Easy Roast Beef Recipe for a traditional Sunday Roast Dinner or other special occasions throughout the year. This topside joint is cooked in the oven until tender and melting in the mouth. No need for fancy ingredients, this recipe is simplicity at its best. My beef is cooked medium to well done, but the cooking time can be tweaked to get the desired texture.
Servings: 6 people
Calories: 20kcal
Ingredients
- 1 topside beef joint (1.5 kg, 3 pounds)
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit).
- Arrange the beef joint on a baking tray, drizzle with oil and season well with salt and pepper.
- Roast for 25 minutes, then lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) for the remaining 50 minutes.
- Baste occasionally- if the cut of beef used if not very fatty, add half a cup of water to the tray to prevent the meat drying out.
- When it's one, remove from the oven, cover with kitchen foil, and leave to rest for at least 20 minutes before carving.
Video
Notes
- For this roast I used a topside joint, but any other cut can be cooked the same way. Do make sure the meat if out of the fridge for at least 30 minutes before cooking it, best to have it at room temperature to ensure an even roasting.
- If the cut you use is not very fatty, to prevent it from drying out in the oven add half a cup of water in the baking tray, the water mixed with the juices released by the roast will be perfect for basting and later on making gravy.
- I used only salt and pepper for seasoning, and a splash of vegetable oil, and for my that was the perfect roast. I quite like a good old plain roast, but you can, of course, add any herbs of your choice, or other seasoning. A marinade is not needed here, unless you want add more flavour.
Nutrition
Calories: 20kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 194mg