Beef Roast Recipe

Again during the pandemic, craving my mom’s traditional beef roast (but not being able to see her the whole of this last year), I am hankering for her Sunday roast beef, so I decided to make one for the first time.

Since I am new to roasting meats, in order to not prepare all of the food in one go, I decided to make Yorkshire Puddings earlier on in the day. You can take a look at this on my blog post: https://shellsadventures.com/2021/01/03/yorkshire-puddings-recipe/

I found Jamie Oliver the most helpful, so this recipe and my roast is thanks to him and his expertise.

My beef sirloin I selected was 1.6kg.

Ingredients

1.6kg Beef sirloin (though you can use any cut of beef: sirloin, fore-rib, or topside)
Olive oil
Half a celery
3 Carrots
1 Onion
1 Whole garlic bulb
Rosemary
Some bay leaves
1 Tbsp plain flour

Method

Preheat the oven to 190 degrees Celsius
If you have a topside, add some olive oil to the top of it, and season it with pepper and salt
If you have a sirloin or fore-rib, then you don’t have to add olive oil, since it’s got that layer of fat, you can score the fat, put the meat on a pan on high heat (fat side down) to sizzle the fat, then flip the meat over to sizzle the other side, then season it with pepper and salt
While the meat is browning, chop up half a celery, 3 carrots, one onion, 1 whole garlic bulb, adding in some rosemary and a few bay leaves, popping everything into a roasting tray
Add the veggies and herbs to the bottom of a roasting tray, pop the beef on top of that (not directly to the pan)
The veggies allow for the soaking of meat juices, and form the base for the gravy
Put the beef and it’s veggies in the roasting tray into the oven for 1 hour 15 minutes (if you need guidance how long your roast must go in the oven for, check out out Jamie’s roasting guide https://www.jamieoliver.com/roasting-guide/)
When the meat is done in the oven, take the tray out, put your meat aside to rest in a tray. Put the veggies into a pan on the stove again, add one tablespoon of plain flour, mash your veggies together, add half a glass of red wine, add in a tablespoon of jam to sweet up the gravy, add in a litre of stock
Bring the contents of your pan to the boil, then reduce the heat and simmer for 30 minutes (as long as the meat needs to rest)
After 30 minutes when the beef has finished resting, pour the juices into the contents of the pan to increase the flavour of the gravy
Pour the gravy from the pan into a sieve and into a pot and onto the stove on a medium heat
Remove any fatty bits from the top of the gravy as the gravy cooks
To carve your roast, try and cut as thin slices as you can
To serve, add some Yorkshire Puddings (you can see my attempt at this https://shellsadventures.com/2021/01/03/yorkshire-puddings-recipe/), roast potatoes and some veggies