Roast beef

A proper roast of beef with root vegetables and mustard, slow-cooked to a tender, juicy finish — a weekend showpiece for five.

Ingredients

• beef roast900 g
• root vegetables300 g
• onion1 pcs
• mustard1 tbsp
• broth400 ml
• salt1 tsp

Method

1. Prep the vegetables. Peel and roughly chop the root vegetables and onion into chunky pieces — they'll act as a trivet and flavour base, so no need to be too precise. Season everything lightly with salt.
2. Prepare the beef. Pat the beef dry with kitchen paper, then rub it all over with the mustard and a good pinch of salt. Let it sit at room temperature for 10–15 minutes while you heat the oven to 220°C (200°C fan).
3. Sear the joint. Heat a little oil in a heavy ovenproof pot or roasting dish over a high heat and sear the beef on all sides for 2–3 minutes per side until deep brown all over. Don't rush this — good colour here means flavour later.
4. Build the roasting base. Scatter the chopped root vegetables and onion into the pot around the beef, then pour in the broth. The liquid should come about 2 cm up the sides of the joint without submerging it.
5. Start the roast hot. Roast uncovered at 220°C for 15 minutes to set the crust, then reduce the oven to 160°C (140°C fan) without opening the door.
6. Slow-roast to finish. Continue roasting for roughly 80–85 minutes, basting the joint with pan juices every 30 minutes. For a medium result the internal temperature should reach around 60–65°C at the thickest part; push to 70°C if you prefer it well done.
7. Rest the beef. Lift the joint onto a warm board, tent loosely with foil and rest for at least 15 minutes — this is non-negotiable for a juicy result. The temperature will rise a few degrees as it rests.
8. Slice and serve. Carve the beef against the grain into thick slices and arrange on warm plates alongside the roasted vegetables. Spoon the pan juices over as a light jus.

Safety & hygiene Important

• Internal temperature matters. Use a meat thermometer to check doneness — do not rely on time alone. The joint should reach a minimum internal temperature of 60°C for medium or 70°C for well done, measured at the thickest point away from any bone.
• Resting before carving. Carving too early causes the juices to run out completely, leaving the meat dry and potentially unevenly heated at the centre. Always rest for a minimum of 15 minutes under loose foil.