Growing up, roast beef always felt like a proper Sunday meal in our house.
It wasn’t something we made every day, but when it was in the oven, you knew dinner was taken care of.
These days, I still come back to it when I want something simple that feels a bit more special without a lot of effort. It’s just a good cut of beef, a few basic seasonings, and some time in the oven.
What I like about this recipe is how straightforward it is. There’s no complicated prep, no long list of ingredients, just a method that works every time.
You get that golden crust on the outside, tender slices on the inside, and plenty of juices for serving. It’s the dish that looks like you put in a lot more effort than you actually did.
Ingredients You’ll Need
- 1.2 kg beef topside or silverside
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
How to Make Roast Beef
Take the beef out of the fridge about 30–60 minutes before cooking so it can come to room temperature. This helps it cook more evenly.
Preheat your oven to 200°C (180°C fan).
In a small bowl, mix together the olive oil, garlic powder, salt, and black pepper. Place the beef in a roasting tin and rub the mixture all over, making sure it’s evenly coated.
Put the beef in the oven and roast at 200°C for 25–30 minutes, until the outside develops a deep golden crust. Scatter the rosemary and thyme around the meat.
Lower the oven temperature to 160°C (140°C fan). Spoon some of the juices from the pan over the beef, then continue roasting for another 1 hour to 1 hour 15 minutes for medium, basting once halfway through.
Remove the beef from the oven and transfer it to a board or plate. Loosely cover with foil and let it rest for about 20 minutes before slicing.
FAQ
How do I know when roast beef is done?
The most reliable way is to use a meat thermometer. Insert it into the thickest part of the meat. Around 55°C is rare, 60°C is medium-rare, 70°C is medium, and 75°C is well done.
Do I really need to bring the beef to room temperature first?
Yes, it makes a difference. Cold meat straight from the fridge cooks unevenly, which can leave you with an overcooked outside and undercooked center.
Why do I need to let the beef rest before slicing?
Resting helps the juices settle back into the meat. If you cut it right away, those juices run out and the beef ends up drier.
Can I skip the herbs?
You can. Rosemary and thyme add flavor, but the roast will still turn out well with just salt, pepper, and garlic.
How should I slice roast beef?
Always slice against the grain. It makes the meat more tender and easier to chew.
How long do leftovers last?
Leftover roast beef keeps well in the fridge for up to 3 days. It’s great for sandwiches, salads, or quick meals the next day.