Our Colin’s Classic Roast Beef
- 1 beef roasting joint
- Olive oil
- Salt and pepper
- 2 carrots, peeled and roughly chopped
- 1 onion, peeled and chopped into chunks
- 2 celery sticks, roughly chopped
- 2 garlic cloves, left whole
- 2 bay leaves or a sprig of fresh rosemary
- Remove the joint from the fridge 1 hour prior to cooking. Preheat the oven to 220°C/ 200°C fan/ 425°F/Gas Mark 7.
- Rub the joint with olive oil and season well with salt and pepper.
- Heat some olive oil in a frying pan and sear the joint all over and start to render down any fat.
- In a roasting tin, make a trivet of the chopped vegetables to sit the joint on.
- Place the joint on top of the vegetables and roast in the oven. The timing will vary based on the size of the joint:
General guide to beef joint cooking times – this is a guide only and for best results use a meat thermometer.
As a rule of thumb, after cooking your joint at 220°C / 200°C fan / 425°F/ gas mark 7 for 20 minutes, turn the oven down to 180°C / 160°C fan / 350°F / gas mark 4 and roast for:
15 minutes per 450g/1lb for rare beef
20 minutes per 450g/1lb for medium beef
25 minutes per 450g/1lb for well-done beef
- Remove from the oven, lightly cover with foil and leave to rest for 30-40 minutes, depending on the size of the joint.
- Carve slices to your liking and enjoy them with roast potatoes, seasonal veg, Yorkshire puddings and gravy made from the meat and veg juices.