Classic Roast Beef
Traditional dish · British
A traditional British roast beef, slow-cooked to tender perfection and served with its own rich gravy. This is the quintessential Sunday roast.
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Ingredients
- Beef Rump Roast1.5 kg
- Olive Oil2 tbsp
- Fresh Rosemary2 sprigs
- Fresh Thyme2 sprigs
- Garlic4 cloves, smashed
- Saltto taste
- Black Pepperto taste
- Beef Broth500 ml
- All-Purpose Flour2 tbsp
Steps
- 1
Preheat oven to 220°C (200°C fan/Gas Mark 7).
- 2
Pat the beef dry with paper towels. Rub all over with olive oil, salt, and pepper.
- 3
Place the beef in a roasting tin. Add rosemary, thyme, and smashed garlic cloves around the meat.
- 4
Roast for 20 minutes at 220°C.
- 5
Reduce oven temperature to 180°C (160°C fan/Gas Mark 4).
- 6
Continue roasting for approximately 1 hour 30 minutes for medium-rare, or longer depending on desired doneness (use a meat thermometer: 55°C for rare, 60°C for medium-rare, 65°C for medium).
- 7
Remove the beef from the tin and let it rest on a warm plate, loosely tented with foil, for at least 20 minutes before carving.
- 8
While the beef rests, make the gravy. Pour the pan juices into a saucepan, discarding the solids. Skim off excess fat.
- 9
Stir in the flour and cook for 1-2 minutes, then gradually whisk in the beef broth. Bring to a simmer and cook until thickened, stirring constantly. Season with salt and pepper.
- 10
Carve the rested beef and serve with the gravy.
