How to Cook the Perfect Roast Beef. Before cooking roast beef, prepare your roast by bringing it to room temperature and seasoning it with salt and pepper. Roast beef might sound fancy and complicated to make, but it's actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind.

Cook the perfect roast beef for Sunday lunch or a dinner party. We'll help you achieve tender, juicy meat whether you are cooking a rib, sirloin or fillet. Jamie loves Roast Beef, and we hope you do too! You can have How to Cook the Perfect Roast Beef using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of How to Cook the Perfect Roast Beef

1. It's 1 kg of beef salmon cut (or silverside).
2. Prepare of vegetable oil.
3. Prepare of Small bunch of thyme.
4. You need 1 of bay leaf.
5. It's 1 of carrot roughly chopped.
6. It's 4 of white onions, halved.

Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what. Rediscover the pleasure of juicy roast beef paired with simple sides using these top tips for choosing the cut, roasting, resting, and serving. Once the meat-and-potatoes mainstay of Middle America, roast beef doesn't often appear on dinner tables in a big hunk anymore. Making a perfect sirloin roast is easier than you think.

How to Cook the Perfect Roast Beef step by step

1. Preheat the oven to 200°C.
2. Add the oil to a large pan and once hot, add the beef fat-side down. Allow the fat to slowly render down until it turns a deep golden colour. Seal the other sides of the meat until also golden and coloured.
3. Transfer the beef to a roasting tray on top of the veg and herbs.
4. Cover with tin foil and place in the oven for 15 minutes.
5. After 5 mins turn the oven down to 150°C and cook for 1 hour 15 minutes, checking and basting every 15 minutes - the ideal core temp should be 57°C if you have a meat thermometer.

Pick the right roast, season it correctly, roast it off, and you'll look like a culinary rock star in no time. If you've got lots of people who all like different amounts of doneness, try picking a slightly larger joint than you need and cook the joint to medium. People who like well-done meat can have slices off the ends, whereas those who prefer it pinker get the pieces from the middle. Tough, inexpensive cuts of beef are best for pot roast. Look for a chuck, brisket, or round roast in the three-pound range for this recipe.