Classic Roast Beef
10 minutes
PREP TIME
60-90 minutes
COOK TIME
4-6 people
SERVINGS
Classic Roast Beef
Smokey Rebel
4-6 people
10 minutes
1 hours 30 minutes
British
Crisp outside. Juicy centre. Proper Sunday roast.
This Revolution Classic Roast Beef delivers a rich savoury crust and tender interior. Clear cooking times and doneness guidance included.
Ingredients
- 1.2–1.5kg beef roasting joint (topside, sirloin or rib)
- 2 tbsp olive oil
- 1½–2 tbsp Revolution seasoning
- 2 carrots, roughly chopped
- 1 onion, halved
- 200ml beef stock (for tray)
Directions
Preparation
Gather all of your ingredients before cooking
Bring to Room Temperature
Remove beef from fridge 1 hour before cooking.
Pat dry thoroughly.
Rub with olive oil.
Coat evenly with Revolution seasoning.
Start Hot
Preheat oven to 220°C.
Place carrots and onion in a roasting tray.
Sit beef on top.
Roast for 20 minutes to develop crust.
Reduce and Cook
Reduce oven to 180°C.
Continue roasting according to weight and preference:
Rare: 20 minutes per 500g
Medium: 25 minutes per 500g
Well done: 30 minutes per 500g
Add stock to tray halfway through cooking.
Rest
Remove from oven.
Rest loosely covered for at least 20 minutes before carving.
What to Look For at the Finish
The outside should be dark golden with a defined crust. The centre should feel springy when pressed. Internal temperatures:
- Rare: 50–52°C
- Medium: 58–60°C
- Well done: 65°C+Resting should allow juices to redistribute, not spill out when sliced.
Serving Suggestions
Serve with roast potatoes, Yorkshire puddings and gravy. Add horseradish sauce for heat. Leftovers are ideal for sandwiches the next day.
