Roast beef may sound fancy and complicated, but it's actually quite easy to make! With a good piece of meat and a few simple herbs, you can make a roast beef recipe that is much more tender and tasty than the store-bought version. Pair it with cozy mashed potatoes in your favorite sauce. Below you will find out what is important when preparing this classic dish.
Slow-roasted beef with mustard potatoes
For the ultimate Sunday meal, slow-roast a juicy beef top for this roast beef recipe. By brushing it with a sugar-mustard mixture and cooking it in a foil packet, together with lots of fresh vegetables and broth, the meat becomes particularly juicy and the vegetables are tender.
Ingredients for 6 people:
3 leeks (approx. 500 g), cleaned, halved lengthwise and then quartered
4 carrots (approx. 300 g), cleaned and halved lengthwise
2 tablespoons Dijon mustard
2 tablespoons light brown sugar
1.4 kg roast beef
1/2 beef bouillon cube, made up to 250 ml
1.2kg Tesco Finest Allrounder potatoes, peeled and halved, or quartered if large
1 tablespoon plain flour
2 tablespoons English mustard powder
10g thyme sprigs, plus more for serving
2 tablespoons olive oil
Method of preparation:
- Preheat the oven to gas 6, 200°C, fan oven 180°C. Place the leeks and carrots in a large roasting pan. Mix the Dijon mustard, sugar and a little spice in a bowl and spread over the roast beef. Place the beef on top of the vegetables. Pour the broth around the vegetables and cover with foil.
- Roast for 30 minutes, then reduce the oven to gas 3, 170°C, fan oven 150°C and roast for a further 2½ hours, turning the meat halfway through.
- After 1 hour at a lower temperature, place the potatoes in a large pot of water and bring to the boil. Let it simmer for 10 minutes, then drain and let it evaporate in a sieve for 2-3 minutes. Put it back in the pan and sprinkle with flour, mustard powder and some spices. Shake to coat.
- Place the thyme in the bottom of a roasting pan and drizzle with half the oil.The potatoesPlace on top and drizzle with the remaining oil. Roast on the lower shelf of the oven for 1½ hours, turning three times.
- As soon as the beef is cooked, remove it from the oven and let it rest, covered with foil, for 20 minutes.
- Cut the beef into thin slices, serve with the vegetables, fried potatoes and additional thyme and add the pan juices.
Roast beef recipe: marinated dish
This is how inexpensive beef becomes something very special - with a herb-garlic roast beef marinade that provides additional flavor, juiciness and tenderness. The marinated roast beef comes out of the oven with a deep golden crust, blushes pink, is incredibly juicy and bursting with flavor!
Ingredients for 6 people:
1.5kg Top Blade Roast, Bolar Blade, Eye of Round Roast, Oyster Blade Roast or another inexpensive cut of roast beef
1 tablespoon olive oil
For the marinade:
3 cloves of garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
60 ml Balsamic-Essig
125 ml soy sauce
60 ml olive oil
1 tablespoon white sugar
2 teaspoons onion powder
1 teaspoon black pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
Vegetables (optional):
3 potatoes, cut into 5cm cubes
4 carrots, peeled and cut into 4cm pieces
Salt and pepper
Gravy (optional):
4 tablespoons flour
620 ml beef broth, low sodium
3/4 teaspoon black pepper, coarsely ground
Preparation instructions:
- Combine the marinade ingredients in a large ziplock bag.
- Add beef and marinate for 2 days (minimum 24 hours, maximum 3 days).
- Take the beef out of the fridge 1 hour in advance.
- Preheat the oven to 240°C.
- Vegetables in theentire marinadeToss, spread out in an ovenproof pan and top with the beef.
- Drizzle with oil and fry for 20 minutes.
- Turn the oven down to 350°F (180°C) and roast for another 35-40 minutes or until a meat thermometer inserted into the center registers 115°F (44°C).
- Remove the beef to a plate, wrap it loosely in foil and let it rest for 20-30 minutes.
- Return the vegetables to the oven to brown a little if needed.
- To serve, cut the beef into thin slices. Serve the fried vegetables and the gravy in the pan.
Sauce (Optional):
- Remove the vegetables, leaving the pan juices in the pan. Skim excess fat from surface, leaving 2 tablespoons.
- Place on the stove over medium heat. Add flour and stir for 1 minute.
- Slowly add the beef broth while stirring. If necessary, use a whisk to remove lumps.
- Simmer for 2 minutes until the sauce is thick. Stir in pepper and salt if necessary. Serve with the beef.
Stew Spanish roast beef
This Spanish-style roast beef recipe is perfect for guests and is made in one pan with potatoes, chorizo and cherry tomatoes.
Ingredients for 8 people:
1 tablespoon smoked paprika
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
2.3 kg sirloin roast
2 yellow peppers, cut into 4cm pieces
2 red peppers, cut into 4cm pieces
2 zucchini, cut diagonally into 5 mm thick slices
2 red onions, cut into 5mm thick slices
400g Sebago potatoes, cut into 5mm thick slices
2 chorizo sausages, cut diagonally into 5mm thick slices
1 garlic bulb, halved crosswise
50 g Massel chicken broth (liquid)
60 g Aperitif (Sherry)
250g cherry tomatoes, cut into small bunches
2 tablespoons chopped fresh leaf parsley
Preparation instructions:
- Preheat oven to 200°C/180°C (fan oven).
- Mix paprika, lemon juice and 1 tablespoon oil in a small bowl. Season with salt and pepper. Tie the beef together with kitchen twine at a distance of 4 cm.
- Heat the remaining oil in a 5cm deep, 25cm x 35cm flameproof frying pan over medium heat.Add beef. Cook, turning, until browned on all sides, 10 minutes. Using a spoon, spoon the pepper mixture over the top and spread it out. Roast for 45 minutes.
- Remove from oven. Arrange the sliced vegetables and chorizo upright around the beef in the pan. Top with garlic. Pour broth and sherry over it. Roast for 20 minutes. Add tomatoes. Roast for another 25 minutes until the roast is cooked through. Cover loosely with foil.
- Let stand for 20 minutes to rest. Sprinkle with parsley. Serve.
