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If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!

If you like your beef well don e, calculate the cooking time as you would for medium meat, then add an extra 25min on to it. Use a thermometer The secret to perfect roast beef is simple. You need to sear the beef in a pan for a perfect crust, then roast it at a very, very low temperature for a longer time.

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People who like well-done meat can have slices off the ends, whereas those who prefer it pinker get the pieces from the middle. Any leftovers can be sliced and chilled for cold cuts or a salad the next day. To impress a true food-lover, your best bet is a hearty-yet-deluxe rib of beef - it’s full of flavour and stays juicy as it’s a bone-in joint and has a good dose of fat marbling through it. Make sure you have the right amount This allows the fibres in the meat to relax and the juices to redistribute themselves throughout the meat, so it’s delightfully soft and tender, rather than tough and grainy. Use the right knife

For a bone-in joint, approximately 350g (12oz) per person is a good estimate. How to roast beef properly From lavish to thrifty, a hunk of roast beef spans all the budgets, and is simpler to cook than you think.To reheat, transfer the roast to the fridge and let it thaw slowly. This may take 1-2 days depending on how much you have leftover. Once the roast has thawed, reheat using the instructions detailed in the section above. Other Delicious Beef Recipes To Try It’s important to know that if your oven does not have a low setting (80°C / 175°F) that this recipe is not suitable. See FAQ’s for an alternative. Pro tip: Use a meat thermometer While the meat is resting, I like to make Yorkshire puddings, so I’ve included an easy recipe in the main recipe card, as well as a simple gravy. You can always serve the roast with potatoes instead. The ultimate Sunday lunch or dinner, my recipe for Slow Roasted Beef is perfectly cooked every time. More delicious Sunday roasts

While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can also test for your roast’s doneness using an instant-read thermometer. Ultimately, the most important factor is that your knife is sharp, so even a large chef’s knife that’s just had a few turns on the sharpening steel will do a decent job. Carve your roast beef properly This results in perfectly cooked, tender beef, evenly pink the whole way through. A lot of people swear by roasting the beed hot and fast, but I find this tends to make the meat tough, rather than perfectly tender. Rare: Roast for 15 minutes at 450°F, then for 1 hour and 25 minutes at 325°F, or an internal temperature of 120F. Don’t underestimate the importance of resting your beef joint on a board for at least 30min, or up to an hour.A good start would be adding some veg in the roasting tin to help make the gravy – carrots, onions and celery are all great choices. But don’t overcrowd the tin with veg or the beef will stew rather than roast. Make sure your roast beef has full cooled down to room temperature before freezing it. I suggest wrapping it well with both plastic wrap and foil to avoid freezer burn. It’ll last 2-3 months frozen. You can keep it warm by covering it loosely with foil and then some clean tea towels for insulation. To reheat roast beef, preheat the oven to 250°F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes. Can I Freeze Roast Beef