Here’s a classic, foolproof way to make Roast Beef—juicy inside, flavorful crust, and perfect for a hearty meal.
🥩 Classic Roast Beef
🧾 Ingredients
- 1–1.5 kg beef roast (ribeye, sirloin, or topside)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary (or 1 tsp dried)
- 1 tbsp fresh thyme (or 1 tsp dried)
- Salt and black pepper, to taste
- 1 onion, cut into chunks
- 2 carrots, chopped
- 2 potatoes, chopped (optional)
- 1 cup beef broth
👩🍳 Instructions
- Bring to room temp
Take the beef out of the fridge 30–40 minutes before cooking. - Preheat oven
Set to 220°C (425°F). - Season the beef
Rub the roast with olive oil, garlic, rosemary, thyme, salt, and pepper. - Prepare the pan
Place onion, carrots, and potatoes in a roasting tray. Set the beef on top. - Initial roast (for crust)
Roast for 15 minutes at high heat to develop a crust. - Lower temperature
Reduce heat to 180°C (350°F) and continue roasting:- Rare: ~15 minutes per 500 g
- Medium: ~20 minutes per 500 g
- Well done: ~25 minutes per 500 g
- Add broth
Pour broth into the pan halfway through cooking to keep things moist. - Rest the meat
Remove from oven and let it rest for 15–20 minutes before slicing.
🌡️ Doneness Guide (Internal Temp)
- Rare: 50–52°C
- Medium: 60–63°C
- Well done: 70°C+
💡 Tips
- Use a meat thermometer for best results.
- Slice against the grain for tenderness.
- Save pan juices for a quick gravy.
If you want, I can also give you a pressure cooker version, slow cooker shredded beef, or a restaurant-style gravy recipe to go with it.
