Loading Search Bar...
READY IN
48 mins
Sunday Roast Beef Recipe

Sunday Roast Beef

Graham

Recipe by  

The British traditionally roast joint of beef on Sundays (which is probably why the French refer to them as "Les Roastbeefs"). There's no reason, however, why you shouldn't treat yourself to this delightful meal at any time. Arguments rage as to whether the meat should be well-cooked, pink or quite rare. There is no 'right' or 'wrong', there's only what suits you best!

With Roast Beef, you will soon find your own preference, but to begin with I would suggest that you make a note of the weight of your meat and then calculate the cooking time at 15 minutes for each 1lb (45g) weight, plus 15 minutes extra. This will produce a joint that is cooked right through. If you prefer it (as I do) still pink in the middle, you do not need to add the extra 15 minutes cooking time. You can see the full range of cooking times at our Beef Roasting Times page.

      Preparation Time: 3 Minutes

      Cooking Time: 45 Minutes

Ingredients for Sunday Roast Beef

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2 lb
joint of beef suitable for roasting (like Silverside)
2 tablespoons
beef dripping*
 
salt and pepper

 

How to Cook Sunday Roast Beef

  1. Place the joint, fat side up, on a wire rack (if available) in a shallow roasting tin. Season the meat with salt and freshly ground pepper then rub or spread with the beef dripping. Place the roasting tin in a very hot preheated oven Mk 8 - 450ºF - 220ºC for for about 10 minutes then reduce the oven to fairly hot Mk 5 - 375ºF - 190ºC. Cook according to the weight (or your own preference) then transfer the joint to a warmed serving dish. Allow to stand for 10-15 minutes then remove any string and, if necessary, secure any loose portions with a meat skewer. To keep the meat hot, you should place a piece of aluminium foil over it and keep it near the warm oven.
  2. * If you have problems finding beef dripping, you can use duck or goose fat instead.

 
Graham GRAHAM'S HOT TIP:
If you are making gravy to go with your roast, drain the fat from the roasting tin and use the residual meat juices to enhance the flavour. Serve with Yorkshire Puddings and Horseradish Sauce... Graham's favourite English dish!
 
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

149 Fried & Grilled Meals
149 Fried & Grilled Meals

Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!

52 Easy Lamb Dinners
52 Easy Lamb Dinners

Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.

139 Comfort Foods
139 Comfort Foods

Comfort foods don't have to be bad for you. We have lots of traditional recipes that will give you that nostalgic, sentimental feeling.

Other Beef Recipes

Juicy Centre Cut Beef Steaks
Juicy Centre Cut Beef Steaks

The centre cut steak is taken from the 'thick flank', between the rump and the topside and silverside. This produces a very lean steak

Marita's Beef Stew and Herb Dumplings
Marita's Beef Stew and Herb Dumplings

Marita's Beef Stew and Herb Dumplings is so called because my ex-wife, Marita, frequently used to make it for myself and the kids. Ah, fond memories!

Manx Pasties
Manx Pasties

Manx Pasties are a well known traditional dish that were made for miners to take with them underground. They are equally delicious served hot or cold.

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up