Perfect Roast Beef & Gravy Every Time | Sunday Roast 🥩 #recipe #roastbeef

Crispy, peppery crust on the outside, juicy and blushing pink in the middle. This is how to make perfect roast beef and proper homemade gravy, every time. 🥩 A topside joint is rubbed with English mustard, roasted on a bed of onions and carrots, blasted at a high heat for a gorgeous crust, then roasted gently until perfectly cooked. While it rests, you make a rich, glossy gravy right in the roasting tin. There are cooking times for rare, medium and well done, so it's foolproof whichever way you like it. ⏱ CHAPTERS 0:00 Intro 0:20 Ingredients 0:30 Prepping the beef 1:00 Roasting times 1:20 Checking & resting 1:40 Homemade gravy 2:00 Carving & serving 2:20 Final thoughts 📝 INGREDIENTS (serves 6) • 1.5kg (3¼ lb) beef topside or sirloin joint • 2 onions, thickly sliced • 2 carrots, chunked • A few sprigs of fresh thyme • 1 tbsp olive oil • 1 tbsp English mustard • Flaky sea salt & black pepper 🍲 GRAVY • 1 tbsp plain flour • 500ml hot beef stock • Splash of red wine (optional) 👩‍🍳 METHOD 1. Take the beef out of the fridge 1 hour before cooking and pat dry. 2. Heat the oven to 450°F / 230°C (210°C fan) / Gas 8. 3. Put the onions, carrots and thyme in a roasting tin and sit the beef on top. 4. Rub the beef with oil and mustard and season generously. 5. Roast for 20 mins, then reduce to 350°F / 180°C (160°C fan) / Gas 4. 6. Roast for 10 mins per lb (450g) for rare, 15 for medium or 20 for well done. 7. Rest under loose foil for 20–30 mins. 8. For the gravy, put the tin on the hob, stir in the flour for 1 min, add the stock (and wine), scrape up the sticky bits, simmer until glossy and strain into a jug. 9. Carve thinly across the grain and serve. 🌡 INTERNAL TEMPERATURES (take it out at) • Rare: 122°F / 50°C • Medium: 140°F / 60°C • Well done: 158°F / 70°C 💡 TIP: The temperature keeps rising a few degrees while it rests, so take it out just before it reaches your target. And never skip the rest. It's the secret to juicy beef. ▶️ WATCH NEXT: Proper Yorkshire Puddings, plus Bubble & Squeak and Toad in the Hole for the leftovers! Horseradish or mustard? 👇 And subscribe for more easy British recipes every week! #roastbeef #sundayroast #britishfood