How to Cook Perfect Roast Beef | Jamie Oliver

beef roast

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, and chicken thighs are more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider

Grape juice adds flavor without alcohol, and apple cider is often less expensive.

Get the beef out of the fridge one hour before cooking.

Drizzle the beef with olive oil and rub it all over.

Season the beef generously with salt and black pepper, rolling it in the seasoning.

Add a little oil to a tray and heat it on high.

Sear the beef in the hot tray until browned, turning it with tongs.

Chop half a celery, one onion, a whole bulb of garlic, and two carrots into big chunks to make a trivet.

Add bay leaves and rosemary to the trivet mixture.

Place the trivet in the tray and put the seared beef on top.

Roast in the oven at 190°C (350°F) for one hour and fifteen minutes.

Let the beef rest for half an hour after roasting, or 40-45 minutes for larger cuts.

For the gravy, put the tray on high heat and add a heaped tablespoon of flour.

Squeeze the roasted garlic out of its skins and mush up the onions.

Add half a glass of red wine to the tray.

Add about a liter of beef stock to the mixture and bring to a boil, then simmer for half an hour while the meat rests.

Pour the resting juices from the beef into the gravy.

Strain the gravy through a coarse sieve to remove any solids.

Carve the beef into thin slices using a long carving knife, aiming for nice, long strokes.

Serve the beef with Yorkshire puddings and hot gravy.

Cooking Techniques

Equipment Needed

Spice Level: