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
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Gather all of your ingredients before cooking
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Remove beef from fridge 1 hour before cooking.
Pat dry thoroughly.
Rub with olive oil.
Coat evenly with Revolution seasoning.
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Preheat oven to 220°C.
Place carrots and onion in a roasting tray.
Sit beef on top.
Roast for 20 minutes to develop crust.
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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.
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Remove from oven.
Rest loosely covered for at least 20 minutes before carving.
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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.
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Serve with roast potatoes, Yorkshire puddings and gravy. Add horseradish sauce for heat. Leftovers are ideal for sandwiches the next day.
