Roast Beef with Roast Potatoes
Roast beef with roast potatoes is the centrepiece of a British Sunday lunch, and both parts cook in the same oven at the same temperature. A 1kg joint takes about an hour for a pink middle, and parboiled floury potatoes roast in hot fat to a crunchy shell and a fluffy centre in about the same time. A meat thermometer takes the guesswork out of the beef, and a proper rest makes it easy to carve.
- Total
- 2 h 20 min
- Prep
- 30 min
- Cook
- 1 h
- Serves
- 4
- Per serving
- 620kcal
Seasoning roast beef with roast potatoes
A topside is lean, good value and carves into neat slices. Sirloin has more fat and a richer flavour. Whichever you choose, ask the butcher to tie the joint so it keeps its shape, and pat it dry before seasoning, as a dry surface browns better.
Rosemary and plenty of black pepper are all the beef needs. Swap in thyme if you prefer, or use goose fat or beef dripping for the potatoes for an even deeper flavour.
Preparing roast beef with roast potatoes
Tap a time to start a timer.
- Prepare the beef Take the beef out of the fridge before cooking. Heat the oven to 200°C (180°C fan), gas 6. Pat the joint dry with kitchen paper, rub it with 1 tbsp of the oil, then season with ½ tsp salt, the pepper and the chopped rosemary. Set it in a roasting tin.
- Parboil the potatoes Peel the potatoes and cut them into even chunks of about 5cm. Put them in a large pan of cold water with ½ tsp salt, bring to the boil and simmer for , until the edges just start to soften.
- Rough up the edges Drain the potatoes, leave them to steam in the colander for , then shake the colander firmly so the surfaces turn fluffy and chalky. These ragged edges become the crunchy bits.
- Heat the fat Pour the remaining 3 tbsp oil into the second roasting tin and put it on the top shelf of the oven for , until the fat is very hot and shimmering.
- Roast together Carefully tip the potatoes into the hot fat, turn them to coat and spread them in a single layer. Put the beef on the middle shelf. Turn the potatoes after . From , check the beef with a thermometer in the centre of the thickest part: 50°C for medium-rare, which takes about , or 55°C for medium at about .
- Rest and carve Lift the beef onto a board and cover loosely with foil. Rest for , during which the temperature rises by about 5°C. Leave the potatoes in the oven for those last minutes to crisp. Carve the beef across the grain into thin slices and serve with the potatoes, gravy and horseradish.
What to serve with roast beef and roast potatoes
Gravy, creamed horseradish and steamed greens or carrots are the classic plate. Add Yorkshire puddings for a full Sunday roast, and the recipe for roast beef with Yorkshire pudding shows how to fit them in. Cold slices from the joint also make an excellent open roast beef sandwich the next day.
Common problems and fixes for Roast Beef with Roast Potatoes
- The potatoes are tough and pale rather than crunchy.
- The fat was not hot enough, or the potatoes were damp or crowded. Let them steam dry after draining, shake them well, and make sure the fat sizzles as they go in, leaving a little space between each chunk.
- The beef is grey all the way through.
- It was in the oven for too long. Ovens vary, so go by the thermometer rather than the clock, and take the joint out about 5°C below the temperature you want, as it keeps rising while it rests.
- The slices are chewy.
- They have been cut with the grain, or too thick. Look at the direction of the muscle fibres, then slice across them in thin slices with a long, sharp knife.
Frequently asked questions about Roast Beef with Roast Potatoes
How long do you cook a 1kg beef joint?
About 50 minutes at 200°C (180°C fan), gas 6 for medium-rare, or 60 minutes for medium. Start checking at 40 minutes with a thermometer, and rest the beef for 20 minutes before carving.
What are the best potatoes for roasting?
Floury potatoes such as Maris Piper, King Edward or Desiree. They fluff up inside and the edges break up nicely when shaken, which gives the crunchy crust.
Can I parboil the potatoes in advance?
Yes. Parboil, drain and shake them as in the recipe, cool them completely and keep covered in the fridge for up to a day. Roast them from cold in hot fat, and allow a few extra minutes.
How should I keep leftover roast beef?
Cool it quickly, then keep it covered in the fridge and eat it within 2 days. Cold slices are good in sandwiches, and gently reheated slices are fine as long as they are steaming hot all the way through.
How did you like the recipe?
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