Ultimate Roast Beef
Perfect your Sunday roast with our tender and flavourful roast beef recipe. Slow-cooked for richness and depth, it’s a true Weetons favourite that brings restaurant-quality flavour to your table.
Serves: 6–8
Prep time: 20 minutes
Cook time: 1 hour 30 minutes (depending on size and preference)
Resting time: 30 minutes
Prep time: 20 minutes
Cook time: 1 hour 30 minutes (depending on size and preference)
Resting time: 30 minutes
Ingredients
2–2.5kg topside of beef
A piece of beef fat (ask your butcher)
2 tbsp rapeseed oil or olive oil
2 tbsp English mustard
3 garlic cloves, crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Sea salt and freshly ground black pepper
A piece of beef fat (ask your butcher)
2 tbsp rapeseed oil or olive oil
2 tbsp English mustard
3 garlic cloves, crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Sea salt and freshly ground black pepper
Instructions
- Prepare the joint: take the beef out of the fridge at least 1 hour before cooking. Preheat the oven to 180°C / 160°C fan / Gas 4
- Season generously: rub the beef with oil, mustard, garlic, rosemary, thyme, salt, and pepper. Place the piece of fat on top of the joint to baste the meat as it cooks
- Roast gently: put the joint in a roasting tin and cook for 20 minutes per 500g, allowing roughly 1 hour per kilo for medium rare. Adjust the timing for your preferred finish
- Rest before carving: remove the beef from the oven, cover loosely with foil, and leave to rest for 30 minutes. This ensures the meat stays tender and juicy
- Serve with the classics: carve into generous slices and serve with Yorkshire puddings, roast potatoes, gravy, and seasonal vegetables
