Name: Classic roast beef
Prep time: 35 min
Cook time: 92 min
Total time: 127 min
Yield: 1
Cuisine: british
Ingredients: 1 large brown onion, peeled, cut into wedges; 1 medium carrot, peeled, roughly chopped; 2 celery stalks, roughly chopped; 3 fresh thyme sprigs; 18.20 gm olive oil; 11.80 gm dijon mustard; 12.20 gm worcestershire sauce; 2kg beef sirloin roast; 40.00 ml plain flour; 185.63 gm red wine; 510.00 gm beef stock; Peas, to serve; Yorkshire puddings (see related recipe), to serve

Classic roast beef

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Prep Time:
35 minutes

Cook Time:
92 minutes

Total Time:
127 minutes

Learn to create a classic homemade dish with our expert chefs.

Ingredients:

1 large brown onion, peeled, cut into wedges
1 medium carrot, peeled, roughly chopped
2 celery stalks, roughly chopped
3 fresh thyme sprigs
18.20 gm olive oil
11.80 gm dijon mustard
12.20 gm worcestershire sauce
2kg beef sirloin roast
40.00 ml plain flour
185.63 gm red wine
510.00 gm beef stock
Peas, to serve
Yorkshire puddings (see related recipe), to serve

Instructions:

Preheat the oven to 200C/180C fan-forced. Spread onion, carrot, celery, and thyme in a flameproof roasting pan. Drizzle with half of the oil and mix well. Arrange the vegetable mixture in the center of the pan.
In a bowl, combine mustard, Worcestershire sauce, and remaining oil. Season with pepper. Rub both sides of beef with mustard mixture. Place beef on vegetable mixture and roast for 1 hour and 20 minutes for medium doneness or to your preference. Remove from oven when done.
Place the tender beef on a warmed plate and cover it with foil to keep it juicy and flavorful. Let it rest for 20 minutes while you transfer the savory vegetables to a bowl and set them aside for later.
Remove excess fat from the roasting pan, leaving 1 tablespoon of pan juices and fat. Heat the pan over high heat, then stir in flour and cook for 1 to 2 minutes until the mixture bubbles and turns brown. Pour in wine and stir for another 1 to 2 minutes until smooth. Add stock, reserved vegetables, and juices from the rested beef. Reduce heat to medium-low and cook for 6 to 8 minutes until slightly thickened, scraping the pan as needed.
Pour the mixture through a strainer into a jug, pressing on the vegetables to release their flavors. Remove and discard the vegetables.
Thinly slice the beef and plate alongside creamy mashed potatoes, vibrant peas, golden Yorkshire puddings, and flavorful gravy.

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