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It’s important to know that if your oven does not have a low setting (80°C / 175°F) that this recipe is not suitable. See FAQ’s for an alternative. Pro tip: Use a meat thermometer I love a roast on the weekend! There’s nothing better than the aroma of a big roast slowing cooking in the oven to draw the family to the table with rumbling stomachs. Below are some of my most popular roast recipes: Prep: Take the roast out 1-2 hours before cooking. When you’re ready to get started, preheat the oven to 450F. Mix the olive oil, garlic, basil, rosemary, thyme, salt, and pepper in a small bowl. A good start would be adding some veg in the roasting tin to help make the gravy – carrots, onions and celery are all great choices. But don’t overcrowd the tin with veg or the beef will stew rather than roast. If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!

People who like well-done meat can have slices off the ends, whereas those who prefer it pinker get the pieces from the middle. Any leftovers can be sliced and chilled for cold cuts or a salad the next day.Medium-well: Roast for 15 minutes at 450°F, then for 1 hour and 55 minutes at 325°F, or an internal temperature of 150°F. A lovely big joint of meat like this deserves plenty of fresh vegetables too. Peas and green beans are the classic sides along with carrots or parsnips.

Get yourself a nice and sharp knife, slice into that gorgeous, perfectly cooked roast, and serve it up with some of these delicious sides: Potatoes

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REST THE BEEF: When the beef is cooked, remove from the oven, cover with tinfoil and a tea towel and rest for 10-15 minutes before slicing and serving.

Medium-rare: Roast for 15 minutes at 450°F, then for 1 hour and 35 minutes at 325°F, or an internal temperature of 130°F. You can keep it warm by covering it loosely with foil and then some clean tea towels for insulation. Rare is about 50°C, medium is about 60°C and well done is about 70°C (bear in mind these temperatures will go up as the meat rests and continues to cook in its residual heat). Prep your beef properly If you’re looking to splurge, there’s no piece of beef more extravagant than fillet, though this is much harder to cook to perfection, and best given the beef wellington treatment .How much beef per person for a roast? For a boneless joint, we’d recommend getting about 225g (1/2lb) per person. If you have some glorious drippings in the bottom of the pan that are begging for a good use, gravy is the way to go. Ultimately, the most important factor is that your knife is sharp, so even a large chef’s knife that’s just had a few turns on the sharpening steel will do a decent job. Carve your roast beef properly Add 1 cup of red wine and 1 cup of beef broth, a sprig of fresh rosemary and 1 or 2 crushed cloves of garlic. Bring to a boil then simmer, stirring occasionally, for 2-3 minutes.