Jamie Oliver

Perfect roast beef

Cooked on lovely seasonal veggies

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(2003)

Perfect roast beef

Serves 6
Cooks In1H 5M plus resting time
DifficultySuper easy
Nutrition per serving
  • Calories
    860
    43%
  • Fat
    54.0g
    77%
  • Saturates
    21.1g
    105%
  • Protein
    79.8g
    177%
  • Carbs
    13.3g
    5%
  • Sugar
    7.6g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

Nutrition per serving
  • Calories
    860
    43%
  • Fat
    54.0g
    77%
  • Saturates
    21.1g
    105%
  • Protein
    79.8g
    177%
  • Carbs
    13.3g
    5%
  • Sugar
    7.6g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1.5 kg quality topside of beef
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 bulb garlic
  • 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
  • olive oil
  • sea salt
  • freshly ground black pepper
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Method

To prepare your beef:
Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.

To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings.

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