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Slow‑Roast Beef and Home Made Gravy
Shopping list
900g of Silverside Roast Beef
1-2 Tbsp Olive Oil
Freshly grounded Black Pepper
1 large onion or 2 shallots sliced
3 cloves of garlic diced
450ml of beef stock
Method
1
Preheat the oven to 160°c/Fan 140°c/Gas 3 and bring the beef to room temperature before roasting
2
Massage the beef with oil and season generously with black pepper
3
Place a large flameproof pan over a high heat and brown the beef on all sides. Then transfer to a tray.
4
Take the flameproof pan off the heat and cook the onions and garlic. Once cooked add to the beef in the tray.
5
Pour your beef stock into the tray with the beef, onions and garlic. Once that is done create a tight lid using tinfoil over the tray and cook in the preheated oven for 3 hours until tender (the cooking time will increase depending on how big the beef joint is).
6
Once the beef is cooked set it aside to rest for 30 minutes in the tinfoil you used as a lid.
7
With the remaining stock and juices in the tray pour that into a saucepan and bring to the boil to create a very flavoursome gravy.
8
Carve the meat and serve with vegetables and side of your choice.
9
Important: Slow Roasting Time Guide All times are based on 160°C / Fan 140°C / Gas 3. Always brown the joint in a pan before roasting.
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450g: 2 hours
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900g: 3 hours
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1.3kg: 4 hours
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1.8kg: 5 hours
Ingredients
900 g Silverside Roast Beef
12 tbsp Olive Oil
Freshly grounded black pepper
1 large onion or 2 shallots sliced
3 cloves garlic diced
450 ml beef stock