Learn how to cook roast beef just perfectly and serve with a modern twist with a wonderful salsa verde, or serve as a traditional roast with thick brown gravy, yorkshire pudding and roast vegetables.
This roast is so incredibly moist and delicious yet a remarkably easy recipe.
How To Cook Roast Beef
The rule of thumb is to allow 1 pound of meat or 500 gms for 2 adults for a main meal.
A standard sized roast sirloin is about 3 pounds or 1.5 kg which is more than enough for 6 adult sized servings. In my family of 2 adults and 2 teenagers, this will make 8 serves as long as I have delicious sides to go with the roast beef.
So, here's how to cook a standard 3 pound or 1/5 kg roast beef with a seeded mustard and golden syrup rub.
You can rub with just salt and pepper or jazz it up with a rub of 1/4 cup seeded mustard and 1/2 cup golden syrup, as well as salt and pepper to taste.
Place the roast on a roasting rack in a roasting tray lined with baking paper.
Bake at 440 F or 220 C for 20 minutes to seal the roast beef, then cover with baking paper that's been drenched with water and cover the entire meat tucking the wet paper into the sides of the roasting pan.
Turn down the heat to 360F/180C and roast for 20 minutes for every pound or 500 grams. So for a 3 pound / 1.5 kg roast, that's 1 hour roasted while covered. The objective is to keep the meat moist. If baked uncovered the roast will be dry and hard on the outside and may be unevenly cooked on the inside.
Remove the paper, bake for 15 minutes at 400F/200C to brown the meat.
Take it out of the oven and allow the roast to rest for 15 minutes as it will still continue cooking internally.
Carve with a sharp carving knife into even slices and serve with gravy, roast potatoes, onions, assorted vegetables and quickly steamed vegetables.
Also wonderful is a delicious serving of Yorkshire pudding with lashings of thick brown gravy made with beef stock!
Tips From Easy Recipes
Roasts For Parties
Now that you've learned how to cook roast beef, be sure to
serve this at your next dinner party. It's simple, no effort at all and
Roasting frees up your time and your hands when you're especially busy preparing for guests. Time your meal to be ready and out of the oven 1/2 an hour after your guests arrival. This will allow time for the meat to rest, sufficient time to carve and serve the meal.
When making a roast beef for parties, calculate how many slices each person is likely to have. A ladies portion would be one slice and two for an adult male. I also serve lots of other sides to ensure there's more than enough food in both quantity and variety. In that case a 3 pound/1.5 kg of meat can stretch to serve 8 to 10 servings.
Making Gravy From Drippings
I know our mothers used to make gravy from drippings but I simply
cannot bear to do this as it is full of fat. Drippings is the old term
for fat from roasted meat - it's saturated fat and full of nasty
cholesterol. I'd much rather make gravy from and instant gravy mix.
It's much healthier.
The best way to cook a roast is to use a roasting rack. This allows the hot air to circulate all around the meat and it cooks more evenly as a result.
Use Parchment or Baking Paper
Avoid at all costs using aluminum foil given the possible associations with Alzeimeher's disease. I only ever use baking paper or parchment.