Roast beef
By: Antony Worrall Thompson From: Worrall Thompson
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Roast beef
- Prep time:
- 10 mins
- Cook time:
- 1 hr
- Serves:
- 4
Britain at its best! Enjoy a Sunday treat with Antony Worrall Thompson's classic roast. Make it this weekend
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Tips and suggestions
- Drink with...
- Cabernet sauvignon
Ingredients
Ingredients
Method
1. Preheat the oven to 230°C/gas 8.2. Prepare the beef by brushing it all over with the mustard then sprinkling with salt.
3. Put the carrots, celery, potatoes and thyme into the bottom of a roasting pan and place the beef on top.
4. Place the roasting pan in the oven and cook for 15 minutes before reducing the temperature to 160°C/gas 3 and cook for a further 45 minutes.
5. After 30 minutes, pour the red wine into bottom of pan. Put the roasting pan back in the oven and leave the beef to finish cooking.
6. When ready, remove the beef from the pan and allow to rest for ten minutes before serving. Reserve the pan juices to make Red Wine Gravy (see Red Wine Gravy recipe).
Comments & Ratings
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Latest Comment
View all comments (4)Its known as a pot roas,t there are many recipes on line for this type of roasting . I am sure you can achieve what you want it will dependi on timing.
Since roasting is a dry process how can this work. Can this also work Rare or below Medium Rare or is it British Style very well done?
The portion is too big.