Roast beef

Name: Roast beef
Total time: 1 h
Yield: 4 people
Ingredients: 600 g roast beef or flank steak; butter and rapeseed oil; 1 tsp salt; 1 tsp black pepper; 1 tbsp chopped fresh thyme; 300 g cherry tomatoes on the vine; 3 bay leaves; flake salt; 200 g fresh green beans; 3 tbsp butter and rapeseed oil; 1 pressed garlic clove; black pepper to taste

Low-temperature roast beef is extra juicy. This recipe is not only easy to make but a delicious classic. Including vine tomatoes that are baked together with the meat and get extra colour in the oven while the meat rests, you will be surprised by this delicious combination. In this recipe we pair it with a green bean side that you will love.

https://www.arlafoods.co.uk/recipes/roast-beef/

Instructions

Step 1

Set the oven to 125°C.

Step 2

Add the butter & rapeseed oil to a frying pan and brown the meat. Place in an ovenproof dish. Salt and pepper the meat and season with fresh thyme.

Step 3

Insert a meat thermometer so that the tip is in the middle of the thickest part of the meat. Arrange the vine tomatoes and bay leaves next to the meat.

Step 4

Roast in the middle of the oven for 45-60 minutes or until the meat thermometer reads 60°C for red, 65°C for pink, or 70°C for well-done.
Remove the meat but leave the tomatoes in.

Step 5

Cover the meat with foil and let it rest. Increase the oven temperature to 250°C and roast the tomatoes for a further 10 minutes.

Step 6

Boil the green beans in lightly salted water for 3-4 minutes. Drain the water. Stir in the butter & rapeseed oil, garlic, and pepper.

Step 7

Serve the meat with the tomatoes, green beans and, if you like, potato gratin.

Enjoy!

Questions about roast beef

Read below the most frequently asked questions about roast beef.

How do I cook a beef roast without drying it out?

There are three tricks to prevent your roast from drying out. Step one is to sear your meat before roasting to lock in those succulent juices right from the start. Next, always use a meat thermometer as a fail-proof way of knowing when your meat is done and avoiding overcooking. And lastly, let your roast rest for at least 10-15 minutes before serving.

Should roast beef be cooked covered or uncovered?

Roast beef should always be cooked uncovered to achieve that slightly charred outer layer and succulently tender meat.

What herbs and spices go well with beef?

While salt, pepper, thyme and a few bay leaves are a basic mix, it’s one of our favourites for roast beef. If you want to mix it up some more, add hearty herbs like rosemary, oregano, and tarragon or spices like cumin, paprika or cayenne pepper for an extra kick.

What happens if you don't brown meat before slow cooking?

Browning, or searing, the meat will seal in its juices. This sets you up for roast beef perfection where every drop of moisture is preserved right from the start. Skipping this step will also mean you lose out on that beautiful caramelisation, an essential flavour that often differentiates a good roast from an excellent one.

How long should you roast beef for?

This depends on the weight and how you like to eat your meat. A general rule of thumb for a rare roast is 15-20 minutes per 500 g. For medium rare, increase the cooking time to 20-25 minutes and for well-done, 25-30 minutes per 500 g. The most reliable way is to check the internal temperature with a meat thermometer (60°C for rare, 65°C for medium, or 70°C for well-done).

What cut of beef is used for roast beef?

There isn’t one specific cut that is used for roast beef. Great options include ribeye (bone-in if possible), topside, silverside, or sirloin.

Ingredients

Roast beef

Roast beef or flank steak	600 g
Butter and rapeseed oil
Salt	1 tsp
Black pepper	1 tsp
Chopped fresh thyme	1 tbsp
Cherry tomatoes on the vine	300 g
Bay leaves	3
Flake salt