Traditional Roast Beef. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Place roast in roasting pan fitted with a roasting rack. A flavorful pot roast is high on the list of all-time favorite comfort foods, especially when it is served with the traditional side dishes such as mashed potatoes, green beans, and homemade biscuits.

Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Classic roast beef recipe using rump roast, round roast, or sirloin tip. You can cook Traditional Roast Beef using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Traditional Roast Beef

Prepare 1 of over 500 grams Beef joint (round).
You need 1 of ＊Onion.
You need 1 of ＊Carrot.
It's 1 of ＊Celery.
Prepare 100 ml of Red wine.
It's 1 of Pepper.
You need 1 of Salt.
It's 200 ml of Water (for the sauce).
You need 1 tsp of Soy sauce.
You need 1 tsp of Katakuriko.
You need 1 of Wasabi.
You need 1 of per person Potatoes (for the side).
You need 1 of Watercress (optional).
It's 1 of Broccoli (for the side).

This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. Photography Credit: Elise Bauer My mother knows a thing or two about cooking beef. She knows all of the cuts and the best way to prepare them. Roast Beef and Gravy This is by far the simplest way to make roast beef and gravy.

Traditional Roast Beef step by step

Cut the ＊ vegetables beforehand. Slice the onion into 1cm wedges, and thinly slice the carrot and celery in 4 cm lengths..
Put wine, vegetables, pepper and beef joint in a large durable plastic bag and leave in the fridge for half a day to one day (don't add salt)..
Line a roasting pan with parchment and place the vegetables from the bag first. Put the beef on top. Use more vegetables under the thinner part of the beef. Scatter potatoes on the side..
You don't need to pre-heat the oven. Put the pan into the oven and bake for 25 minutes at 390°F/200°C (for a 500g chunk). Check with your finger and when it is springy, take it out of the oven..
When you touch with your finger and it has a slight bounce, wrap in aluminium foil quickly while it's hot..
Wrap the foil over with a tea towel (layered paper towels are ok too). Try to move quickly to avoid cooling the meat..
Wrap with cling film to prevent the meat juice from leaking. Leave to rest for about 30 minutes..
Meanwhile put all the onion, carrot, celery, cooking liquid and brown bits from the roasting tray into a sauce pan and heat..
Add consomme and soy sauce to your liking and season with salt and pepper. Remove all the vegetables and thicken the sauce with katakuriko dissolved in water..
Slice the beef thinly and serve with sauce and wasabi if you like. (When you slice the meat there should be no juice but the meat should be pink inside.).

On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. —Abby Metzger, Larchwood, Iowa Roast Beef is best served with roast potatoes, and a selection of freshly stea Possibly the most famous of all English dishes, traditionally served for the big family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Place prepared joint in roasting tin, and season with salt, garlic granules and pepper. Add more or less seasoning to taste.