The weather is getting dark and drizzling, which only means one thing – it’s roast season.
You can’t beat a humble family roast around the kitchen table on a cold Sunday afternoon, and roast beef is one of our favorite meats.
Served with crispy potatoes, chewy Yorkshire pudding and seasonal vegetables – not to mention a pitcher of hot sauce – this is the ultimate comfort food.
If you’re planning on making lunch for the whole family this weekend, Jamie Oliver’s “Perfect Roast Beef” recipe certainly stands out.
Not only is it easy, Jamie said on his website that it was “a simple way to roast the top of the beef to make sure it’s super succulent, every time.”
The secret to making roast beef super tender is getting it out of the fridge early, he said.
He also recommends preheating the oven very hot, letting the cooked meat rest, and basking the beef halfway through if the vegetables seem dry.
Watch how we fared in the video above and make it yourself using its easy recipe below.
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Jamie Oliver’s Perfect Roast Beef Recipe (Serves 6)
- 1.5 kg of beef top
- 2 medium onions
- 2 carrots
- 2 stalks of celery
- 1 garlic bulb
- 1 bunch of fresh mixed herbs, such as thyme, rosemary, bay leaf, sage
- Olive oil
- Take the beef out of the refrigerator 30 minutes before you want to cook it, to let it come to room temperature.
- Preheat oven to 240 ° C / 475 ° F / gas 9.
- Wash and roughly chop the vegetables – it is not necessary to peel them. Break the bulb of garlic into cloves without peeling them.
- Place all the vegetables, garlic and herbs in the middle of a large roasting pan and drizzle with oil.
- Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
- Place the baking sheet in the oven, then immediately lower the heat to 200 ° C / 400 ° F / gas 6 and cook 1 hour for a medium beef. If you prefer it medium rare, take it out 5 to 10 minutes earlier. For proper cooking, let stand for another 10 to 15 minutes.
- If you’re making roasted potatoes and vegetables, now’s the time to use them – put them in the oven for the last 45 minutes of cooking.
- Baste the beef halfway through cooking and if the vegetables seem dry, add a little water to the baking sheet to prevent them from burning.
- When the beef is cooked to your liking, remove the baking sheet from the oven and transfer the beef to a board to rest for about 15 minutes. Cover with a layer of foil and a kitchen towel and set aside while you prepare your sauce, horseradish sauce and Yorkshire puddings.
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