How to roast beef video

What you need to make a delectable roast

• Boneless beef roasting joint tied in butcher's twine
• Salt and pepper
• Oil (olive or vegetable)
• Vegetables such as carrots, onions, potatoes - cut in large chunks
• Liquid such as beef or chicken stock, dry red wine or beer
• heavy-bottomed frying pan
• kitchen tongs
• large roasting tin or dish with a fitted lid

Prepare the joint

First, preheat your oven to 150 C / Gas 2 - a low cooking temperature makes for moist, tender and flavourful roast beef.
Pat the meat dry with kitchen paper so the seasoning sticks to the meat. This makes a delicious crust.
Season the beef - use garlic or herbs such as thyme or rosemary. Or go simple with salt and pepper.
Sprinkle seasonings evenly on all sides of the joint. Now you're ready to cook.

Sear the beef

This process locks in flavour and juices and creates a beautiful crust.
Heat oil in a heavy-bottomed pan slowly over medium heat until it is hot but not smoking. The trick to successful searing is a hot pan - hot enough for the meat to sizzle but not so hot it will burn.
Touch the meat lightly into the pan - if it sizzles, add the meat. If the pan isn't hot enough, the meat will stick when you try to turn it.
Turn the meat frequently so it browns slowly and evenly. Don't let it burn. Round joints tend to roll in the pan, so you may need to lean the meat against the sides of the pan to make sure every side touches the heat. A large joint of beef takes about 15 to 20 minutes to brown.

Roast the beef

Once the meat is browned, it's time to roast.
Place chopped vegetables in the bottom of a large lidded roasting tin or casserole dish. The pan should be large enough for the meat and vegetables to fit without being too crowded.
Place the beef on top and in the centre of the vegetables. Add garlic cloves, herbs, or other seasonings if you like. Root vegetables such as parsnips and turnips are also delicious with roast beef.
Cover the meat and vegetables up to half an inch with a liquid of choice: beef or chicken stock, dry red wine or beer.
Put on the cover and put in the oven. Cook for 4 to 5 hours. For smaller cuts of beef, reduce cooking time accordingly.
Avoid checking the beef too often as it cooks because the open oven reduces the temperature and can affect cooking consistency.