Sunday Roast Beef
A topside of beef seared and roasted for 90 minutes at 180°C, rested and carved, with a gravy made from the pan juices. Six servings in 1 hour 50 minutes.
Photograph credit: A Sunday Roast beef with potatoes and beans and carrot by Peachyeung316 · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Build the Meal Around Sunday Roast Beef
- Roast potatoes
- Yorkshire puddings
- Carrots
- Horseradish
How to Make Sunday Roast Beef
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Take the beef out of the fridge an hour before cooking. Heat the oven to 220°C / 430°F.
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Rub the beef with oil, salt and pepper and set it on the onions in a roasting tin. Roast for 15 minutes.
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Lower the oven to 180°C / 355°F and roast for 75 minutes more. Rest under foil for 20 minutes.
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Pour off the fat, stir the flour into the tin juices over heat, whisk in the stock and simmer for 5 minutes. Strain.
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Carve thinly across the grain.
A Few Notes
Bring the beef to room temperature first.
Use a thermometer to judge doneness.
If your oven runs hot, check at 70 minutes.
Rest before carving.
Keeping What's Left
Keeps in the fridge for up to 3 days. Slice thinly for sandwiches.
Sunday Roast Beef: Your Questions Answered
How long does Sunday Roast Beef take to make?
About 1 hour 50 minutes in total — 20 minutes of preparation and 1 hour 30 minutes of cooking. The recipe serves 6.
What are the key tips for making Sunday Roast Beef?
Bring the beef to room temperature first. Use a thermometer to judge doneness. If your oven runs hot, check at 70 minutes. Rest before carving.
What should I serve with Sunday Roast Beef?
Roast potatoes; Yorkshire puddings; Carrots; Horseradish.
How should Sunday Roast Beef be stored?
Keeps in the fridge for up to 3 days. Slice thinly for sandwiches.
Is Sunday Roast Beef suitable for a special diet?
This recipe is dairy-free, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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