English roast beef is a classic dish that has been a staple in many British households for centuries. It’s a simple yet flavorful recipe that consists of slow-cooking a beef roast in a rich broth made with herbs and spices.
The resulting dish is tender, juicy, and packed with flavor. I love making English roast beef for my family because it’s easy to prepare and always impresses our guests.
My kids devour it in minutes, and my husband requests it frequently for special occasions. The best part about this recipe is that it’s incredibly versatile – you can serve it with a variety of sides, from roasted vegetables to creamy mashed potatoes.
As an added bonus, English roast beef is also relatively healthy compared to other comfort foods, thanks to the lean beef and abundance of vegetables. In fact, one of the key benefits of this recipe is its ability to promote healthy digestion due to the high fiber content from the vegetables used in the broth.
Furthermore, the slow-cooking process breaks down the proteins in the meat, making it easier to digest. When I’m short on time but still want to cook a delicious meal, I turn to English roast beef every time.
It’s a reliable option that never fails to satisfy our cravings.
Classic English Roast Beef
4.9 from 1640 votes
A traditional English roast beef with a perfectly browned crust and tender, juicy interior. Served with rich gravy and roasted vegetables, this dish is a Sunday lunch staple.
2 kg (4.4 lbs) beef sirloin or ribeye roast, at room temperature
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon black pepper
2 sprigs fresh rosemary
4 cloves garlic, sliced
For the Gravy
2 tablespoons all-purpose flour
500 ml (2 cups) beef stock
1 tablespoon Worcestershire sauce
Salt and pepper to taste
For the Roasted Vegetables (optional)
4 large carrots, peeled and cut into chunks
3 parsnips, peeled and cut into chunks
2 onions, quartered
2 tablespoons olive oil
Salt and pepper to taste
👨🍳Directions
1Preheat your oven to 240°C (475°F).
2Pat the beef dry with paper towels, then rub it all over with olive oil, salt, and pepper.
3Insert slivers of garlic into small cuts in the meat and place rosemary sprigs on top.
4Place the beef fat-side up on a rack in the roasting pan.
5Roast at 240°C (475°F) for 20 minutes to create a deep brown crust, then reduce the oven temperature to 190°C (375°F).
6Continue roasting for about 15 minutes per 500g (1 lb) for medium-rare, or until the internal temperature reaches 52°C (125°F) for rare, 57°C (135°F) for medium-rare, or 65°C (150°F) for medium.
7If adding vegetables, toss them with olive oil, salt, and pepper in a separate roasting pan.
8Add them to the oven during the last 45 minutes of cooking, stirring once halfway through, until they are golden and tender when pierced with a fork.
9Once the beef reaches your desired doneness, remove it from the oven and transfer to a cutting board.
10Tent loosely with aluminum foil and let it rest for 20 minutes.
11This allows the juices to redistribute for a moist roast.
12While the beef rests, make the gravy.
13Place the roasting pan over medium-high heat on the stove, add 2 tablespoons of the pan drippings (or butter) and whisk in the flour.
14Cook for 1 minute until the mixture turns golden brown, then slowly pour in the beef stock and Worcestershire sauce, whisking constantly to prevent lumps.
15Simmer the gravy for 3 to 5 minutes until thickened, scraping up any browned bits from the pan.
16Season with salt and pepper to taste, then strain through a fine sieve if desired.
17Carve the rested beef against the grain into thick slices and serve with the gravy and roasted vegetables.
For best results, remove the beef from the refrigerator 1 hour before cooking to bring it to room temperature. Use a meat thermometer for accurate doneness. Leftover roast beef is excellent in sandwiches or salads.
Watch Video Of How Classic English Roast Beef Works
English roast beef is always a good idea for any occasion – whether it’s a family gathering or an intimate dinner party. One reason I love this recipe so much is its versatility; you can serve it at room temperature or warmed up with some fresh herbs on top.
If you’re planning ahead, consider storing leftover English roast beef in an airtight container in the fridge for up to three days or freezing it for up to two months. To reheat, simply place the meat in a covered pot over low heat or use your microwave’s defrost setting – just be sure not to overcook it!
When serving, consider pairing it with some crusty bread or roasted root vegetables for added texture and flavor.
❓ Frequently Asked Questions About English Roast Beef
What type of beef is best for English roast beef?
For this recipe, you’ll want to use a tougher cut of beef, such as a chuck or round roast. This will help the meat stay tender and flavorful after slow-cooking.
Can I make English roast beef in advance?
The beauty of this recipe is that you can cook the beef ahead of time and refrigerate or freeze it for later use. Simply reheat it when you’re ready to serve.
Do I need any special equipment for this recipe?
No special equipment is required – just a large Dutch oven or heavy pot with a lid will do.
Can I substitute different herbs and spices in the broth?
Feel free to experiment with different herbs and spices to create your own unique flavor profile. Some options include thyme, rosemary, garlic, and bay leaves.
How long does English roast beef typically take to cook?
The cooking time will depend on the size and type of beef you use. Generally, you can expect it to take around 2-3 hours for a 2-pound roast.
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