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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. Don’t underestimate the importance of resting your beef joint on a board for at least 30min, or up to an hour.

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.Any combination of these recipes will make for an unforgettable dinner! They’re the perfect way to make that roast shine. Leftovers IMPORTANT NOTE: Take the beef out of the refrigerator at least one hour before you want to start cooking. 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:

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! For a bone-in joint, approximately 350g (12oz) per person is a good estimate. How to roast beef properly 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. 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. Store your leftover roast beef in an airtight container or large sealable freezer bag. It’ll last 3-4 days. If you don’t want to overcook your leftovers, you can enjoy the roast beef as a cold cut.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.