Perfect NO-FUSS Roast Beef with FANTASTIC gravy

Sunday isn't Sunday in Britain without a roast - and in this video I'm sharing my fail-proof recipe for a no-fuss Roast Beef that you'll want to have on your table this weekend!

(Note that, as an Amazon affiliate, I will earn a small amount if you click through the Amazon link above and make a qualifying purchase).

Full Recipe (serves 3 to 4):

(Please note that I mistakenly referred to the cut in the video as topside when it's clearly silverside! Thanks to @petermcgeoghan3160 and @joedennehy386 for picking this up!)

1 850g / 1.8lb Beef roasting joint
1 brown onion
1 glass, 250ml red wine
Worcestershire sauce

500ml quality beef stock
1 packet gelatine (12g)
Two heaped teaspoons cornflour / cornstarch
Salt & pepper to taste

Remove beef from the fridge at least one hour before cooking
Preheat oven to 200°C/400°F, convection (220°C/430°F conventional)
Chop onion into eighths and line a small roasting tin with them
Add wine to half cover onions
Add a few good glugs of Worcestershire Sauce

Sear beef on all sides over very high heat until well browned, about 2mins per side

Insert meat thermometer probe into centre of thickest part
Place on top of onions in roasting tray, fat side up and roast for 20mins

After 20 mins:
(Optional) Baste with wine and juices, if liked
Turn heat down to 170°C / 340°F convection (180°C / 350°F conventional)
Cook until target temperature for desired doneness is reached:

Rare: 53°C
Medium: 63°C
Well: 70°C

Remove from oven, wrap tightly in foil, and rest for at least ten minutes.
For best results, rest for thirty minutes.

For the gravy:

Reduce 500ml quality beef stock over low heat, until reduced approx 50%
Whisk in gelatine
Mix cornflour with just enough water to form a slurry, and whisk into stock.
Bring back to a boil, whisking vigourously, then reduce to a simmer until slightly over-thickened and reduced.
Take off the heat and cover with a lid until the meat is done.

Once the meat is done, add roasting juices from the tin to the gravy - add a little water and stir if they've reduced too much by the time your meat is done.

Adjust seasoning to taste.

To serve, thinly slice rested beef and cover with lashings of the gravy. Accompany with vegetables and Yorkshire pudding as liked - see the linked playlist for ideas!

#food #cooking #british #britishfood #recipe #sundaylunch #sundaydinner #sunday

[moleyfish]

Nice simple instructions and presented by someone who is more interested in providing good advice as opposed to trying to become a YouTube 'personality'. Thanks Ross

[billfly]

Ross, love your presentation. Well done.

[maureenlowe]

This is my first time watching your videos a Yorkshire last Age 90 having lived in New Zealand for 17 years and just love mushy peas don’t we all? I left here a few years before someone told me about dried blue peas which can be bought in book. Since then Imake them from a similar recipe as the one you showed us sucking overnight in bicarbonate of soda etc etc then I freeze in portions and always have our favourite mushy peas available needless to say with mint sauce

[mogx]

Reformed vegetarian here! I can cook most meat now but have totally avoided beef joints. Thanks so much for a straightforward tutorial mate. 😉

[yasminjaime]

you can add a few tablespoons of Yorkshire pudding batter to the gravy to thicken it. When the gravy is off the heat add the batter sturring vigorously.

[nickmeszaros]

Very well thought-out and insightful video, as well as being an approachable recipe that can feed a group. A lot of useful tips a techniques to apply to your cooking, especially meats. Well done.

[LindaGGG]

I’m late in the day to comment on this demonstration on how to cook a beef joint. However my joint turned out perfectly

Thank you so much for your advice and tips it’s appreciated

[MusicLover-ootv]

I love your straight forward way of presenting this, new sub here & thanks for sharing, God bless ❤

[stephenpark]

Well that was a Good Cooking show, no fancy ovens, normal pans and kitchen tools and, most of all, an honest approach to How to Cook a Beef Joint, Well Done Chef.

[robertcooney]

I just found your channel and I am impressed with your talents and skills 👌. I'm a retired Fireman and was the Chef in the Fire Department 🚒. Looks delicious and fantastic 😋. Thank you for sharing this with me.
Bob Cooney, Utah

[item]

beef is my fave roast meat, so its nice to see it get some love! really liked the overall presentation here, especially the little channel plug gag haha. great vid!

[BrianSinai]

Just what I was looking for: a clear, no fuss method for a Top Rump roast. 👍

[jasp]

21 years old learning to cook at uni. Making it for the mrs while shes at work.

Going to put the beef on the oiled veg and let them cook together. Then add Bisto at the end because im not quite at making my own gravy yet haha.

Resting the beef to room temp I'll let you know how it turns out below.

[michaeldean]

I really enjoyed this video-- esp. with the 'thumbs up' interruption towards the end, ( the 'lunatic' comment -- said in a dry British accent-- was a bonus ;) Looks delicious. Will give a try. Thank you, sir.

[aldolajak]

Oh my, was that Yorkshire Pudding, (Popovers to us colonists), that I saw on the right side of the plate? Definitely the quintessential side to a great beef entrée.

[stephenbutler]

trying this tomorrow, seen your vid ages ago, just gone back for a recap, thanks Ross

[alanrobinson]

Looks great not over blown a sensible plate of good looking food

[hughjass]

That's awful close to being the best gosh darned hunk-o-beef I ever did see!

[barney]

And the reason why Canadian's hear chain saws so frequently on a Sunday evening is because that's what you need to cut through the rhino-hide-top-side that they sell in in our grocery stores.

[jc-OTECH]

Bollix, lol 😅... prep spot on, nice crust on the joint.. put in cooking tray.. wrap the whole tray in foil.. cook it at 110°c for 4 hours.. get it out, leave as is for half an hr.. unwrap job done.. super tender tasty roast beef... 😮.. loverly jubilee... Great vid mt... who was that at the end, lol... twin or camera trick.. really funny 😁