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:

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.


  • 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


  • 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
  • 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, roast potatoes and some veggies


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