Delia Smith Roast Beef

This classic Delia Smith roast beef is everything a traditional Sunday dinner should be. The beef is beautifully browned on the outside, tender and juicy within, and full of deep, savoury flavour. It is a straightforward recipe that relies on good ingredients and careful timing rather than complicated techniques. Total time is around 1 hour 30 minutes, depending on how you like your beef cooked.

Ingredients

For the roast beef

• 1.5kg topside or sirloin of beef, at room temperature
• 2 tbsp olive oil or beef dripping
• 2 tsp sea salt
• 1 tsp freshly ground black pepper
• 1 large onion, cut into thick slices
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped

• Prepare the oven: Preheat the oven to 240°C or 220°C fan. Place a shelf in the centre of the oven so the beef cooks evenly and browns properly.
• Prepare the beef: Pat the beef dry with kitchen paper. Rub all over with the olive oil, then season generously with the salt and black pepper.
• Prepare the roasting tin: Scatter the onion, carrot, and celery over the base of a sturdy roasting tin. This helps flavour the meat and prevents burning.
• Start the roasting: Place the beef on top of the vegetables and put the tin into the hot oven. Roast at the high temperature for 20 minutes to seal the meat.
• Lower the heat: Reduce the oven temperature to 180°C or 160°C fan. Continue roasting for 15 minutes per 450g for rare, 20 minutes per 450g for medium, or 25 minutes per 450g for well done.
• Rest the beef: Remove the beef from the oven and transfer it to a warm plate. Cover loosely with foil and leave to rest for at least 20 minutes before carving.
• Carve and serve: Slice the beef thinly across the grain using a sharp knife. Serve with your favourite roast dinner sides.

Tips for Perfect Roast Beef

How do I keep roast beef juicy?

Always bring the beef to room temperature before roasting and never skip the resting time. Resting allows the juices to settle back into the meat.

Should I cover the beef while roasting?

No, leave the beef uncovered in the oven. Covering it traps steam and prevents proper browning.

Why is my roast beef tough?

Tough beef is usually overcooked or sliced incorrectly. Use the correct cooking time and always carve across the grain.

Serving Suggestions

• Roast potatoes cooked in beef dripping
• Yorkshire pudding
• Steamed carrots and green beans
• Rich onion gravy or horseradish sauce

Storage

Room temperature

Roast beef should not be left at room temperature for more than 2 hours.

Refrigerator

Store leftover roast beef in an airtight container in the fridge for up to 3 days. Slice only what you need to keep the meat moist.

Freezing

Roast beef can be frozen for up to 2 months. Wrap tightly in foil and place in a freezer bag. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 2 g
• Protein: 38 g
• Fat: 28 g
• Saturated fat: 11 g
• Sodium: 480 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Roast Beef

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A traditional Delia Smith roast beef with crisp edges, tender slices, and rich savoury flavour. Perfect for a classic Sunday roast.

Ingredients

• 1.5kg topside or sirloin of beef

• 2 tbsp olive oil or beef dripping

• 2 tsp sea salt

• 1 tsp black pepper

• 1 onion, sliced

• 1 carrot, chopped

• 1 celery stick, chopped

Directions

• Preheat the oven to 240°C or 220°C fan.
• Season the beef with oil, salt, and pepper.
• Place vegetables in the roasting tin and set the beef on top.
• Roast at high heat for 20 minutes, then lower temperature.
• Continue roasting based on preferred doneness.
• Rest the beef for 20 minutes before carving.

Notes

• Always rest the beef before slicing.
• Carve across the grain for tenderness.
• Leftovers are perfect for sandwiches.