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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 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. Do you cook a Sunday roast in your house? Or only for special occasions? Let me know in the comments below! xJ I used round roast for this recipe, but depending on the store you go to there will be different options. Rib, on the bone or rolled, tenderloin, sirloin, or top rump roast cuts will all work for this recipe. While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can also test for your roast’s doneness using an instant-read thermometer.

The long cooking time is ideal, as in the meantime you can get on with making your sides, setting the table and maybe even having a cheeky glass of wine while the oven does all the work.

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From lavish to thrifty, a hunk of roast beef spans all the budgets, and is simpler to cook than you think. While the meat is resting, I like to make Yorkshire puddings, so I’ve included an easy recipe in the main recipe card, as well as a simple gravy. You can always serve the roast with potatoes instead. MAKE YORKSHIRE PUDDINGS: To make the Yorkshire puddings, whisk together the flour and sea salt in a small bowl or jug. In a separate bowl whisk together the milk, water and egg, then stir the egg mixture into the flour until completely combined. Set aside for at least half an hour. Beware the serrated ‘carving’ knife with jagged teeth. These tend to rip meat and aren’t worth the bother.

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. It’s also vital that you take the beef out of the refrigerator at least an hour before you start to cook, and properly sear it in a hot frying pan before it goes in the oven. Allowing the beef to warm up to room temperature means it will cook evenly right through to the middle, and searing it properly gives you that lovely golden brown crust on the outside. Low temperature roast beef cooking timesSEAR THE BEEF: Heat 1 tablespoon of the oil and the butter in a frying pan over a high heat. When the butter is hot and sizzling, brown the beef well on all sides. It’s important to get plenty of colour on the beef at this point as the slow cooking later will not colour the beef at all. It should take around 10 minutes in total.

It’s important when using this method to use a meat thermometer so you can keep an eye on the temperature, this is because the oven is so low, only 80°C / 175°F, that it will almost look like nothing is happening to the roast, so you have no visual clues to go on. Take the time to properly sear the crust! This allows the fibres in the meat to relax and the juices to redistribute themselves throughout the meat, so it’s delightfully soft and tender, rather than tough and grainy. Use the right knife IMPORTANT NOTE: Take the beef out of the refrigerator at least one hour before you want to start cooking.Whisk 1 tbsp cornstarch with 2 tsp water to create a slurry. Whisk the slurry, a little bit at a time, into the simmering gravy until you’ve reached your desired consistency.

To reheat roast beef, preheat the oven to 250°F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes. Can I Freeze Roast Beef The ultimate Sunday lunch or dinner, my recipe for Slow Roasted Beef is perfectly cooked every time. More delicious Sunday roasts 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. 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. Well-done: Roast for 15 minutes at 450°F, then for 2 hours at 325°F, or an internal temperature of 155°F. How To Make Roast Beef GravyRemove the rosemary sprig and garlic cloves. Season to taste with salt and pepper, then pour into a gravy boat to serve. 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 Rubbing the beef joint with some oil, herbs and seasoning pays-off no end. Rosemary, thyme and mustard are tried and tested flavours, but coffee, chilli, star anise and cinnamon make a warming alternative. 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.