Delia Smith Roast Beef Recipe

This classic roast beef is everything you want from a proper Sunday roast: a deeply browned crust, tender slices, and plenty of savoury pan juices for gravy. It’s simple rather than fussy, but the results feel special, especially if you give the beef time to come to room temperature and rest properly after roasting. Difficulty is easy to moderate, and the total time is around 2 hours (depending on the size of your joint and how well done you like it). Expect rich, beefy flavour, a crisped edge of fat, and rosy meat if you aim for medium-rare.

Ingredients

For the roast beef

• 1.5kg beef roasting joint (sirloin, rib, or topside)
• 1 tbsp vegetable oil (or beef dripping)
• 2 tsp sea salt flakes
• 1 tsp freshly ground black pepper

For the roasting tin (flavour base)

• 1 large onion, thickly sliced
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 2 garlic cloves, lightly crushed (optional)

For the pan gravy

• 2 tbsp plain flour
• 500ml hot beef stock
• 150ml red wine (optional)
• 1 tsp Worcestershire sauce (optional)
• 1 tsp Dijon mustard (optional)

How to Make Delia Smith Roast Beef Recipe

Oven preparation

• Bring the beef to room temperature: Take the beef out of the fridge 60 to 90 minutes before roasting. This helps it cook more evenly, especially through the centre.
• Prepare the oven: Preheat the oven to 240°C or 220°C fan. Place a shelf in the middle of the oven so the beef browns evenly.
• Set up the roasting tin: Add the onion, carrot, celery, and garlic (if using) to a sturdy roasting tin. This lifts the beef off the base of the tin and adds flavour to the pan juices.

Mixing (seasoning and prepping)

• Dry the surface: Pat the beef all over with kitchen paper. A dry surface browns better and gives you a nicer crust.
• Oil and season: Rub the beef with the oil, then season generously with the salt and pepper, pressing it on so it sticks.
• Position the joint: Sit the beef fat-side up on top of the vegetables. The fat will baste the meat as it roasts.

Baking (roasting)

• Start hot for colour: Roast at 240°C (220°C fan) for 20 minutes to get the outside well browned.
• Reduce the heat: Turn the oven down to 190°C (170°C fan) and continue roasting until it’s done to your liking.
• Use a thermometer if possible: Aim for 50 to 52°C for rare, 57 to 60°C for medium, or 65°C and above for well done. If you don’t have a thermometer, allow about 15 minutes per 450g for medium-rare, 20 minutes per 450g for medium, or 25 minutes per 450g for well done, plus the initial 20 minutes at high heat.

Cooling (resting)

• Rest the beef properly: Lift the beef onto a warm plate or board. Cover loosely with foil and rest for 20 to 30 minutes. This makes the meat juicier and easier to carve.
• Keep the roasting tin: Don’t wash it up yet. Those browned bits and juices are exactly what you want for a proper gravy.

Assembling (gravy and carving)

• Spoon off excess fat: Tilt the roasting tin and spoon off most of the fat, leaving behind about 1 to 2 tablespoons plus all the dark, flavourful juices.
• Make a quick roux: Place the tin over a low heat on the hob (or transfer juices to a saucepan). Sprinkle in the flour and stir for 1 minute, scraping up any sticky bits.
• Whisk in liquid: Gradually whisk in the hot stock (and wine, if using) until smooth. Bring to a simmer and cook for 5 to 10 minutes until glossy and slightly thickened.
• Finish the gravy: Stir in Worcestershire sauce and mustard if you like, then taste and adjust seasoning. Strain for a smoother gravy, or leave it rustic.
• Carve and serve: Carve the beef across the grain into thin slices. Serve with the gravy straight away.

Tips for the Best Roast Beef

How do I stop roast beef from turning out dry?

Choose a joint with a bit of fat (sirloin or rib are naturally juicier than very lean cuts), don’t overcook it, and always rest it for at least 20 minutes. A thermometer is the easiest way to stay in control.

Why isn’t my roast beef browning properly?

Beef needs a dry surface and a hot start. Pat it dry, don’t crowd the tin, and make sure the oven is properly preheated before the beef goes in.

How can I get clean, neat slices?

Resting is half the battle. Then use a sharp carving knife and slice across the grain. If you’re using topside, slice it a little thinner as it’s leaner.

What should I do if my gravy is lumpy?

Take it off the heat and whisk firmly, then strain through a sieve. Adding the stock gradually (rather than all at once) also helps prevent lumps.

Serving Suggestions

• Yorkshire puddings and roast potatoes
• Honey-roasted carrots and parsnips
• Steamed greens with a little butter (cabbage, broccoli, or green beans)
• Horseradish sauce or English mustard on the side
• Leftover roast beef sandwiches with caramelised onions

Storage

Room temperature

Don’t leave cooked beef out for more than 2 hours (1 hour if your kitchen is warm). Once cooled, refrigerate promptly.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Keep the gravy separate if you can, so the beef stays firmer for slicing.

Freezing

Freeze sliced roast beef in freezer bags or containers for up to 2 months. Add a little gravy or stock before freezing to help protect it from drying out. Defrost overnight in the fridge and reheat gently.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 4 g
• Protein: 45 g
• Fat: 24 g
• Saturated fat: 9 g
• Sodium: 650 mg

Disclaimer: Nutrition values are estimates and will vary depending on the cut of beef, exact portion size, and any optional ingredients used.

FAQs

Delia Smith Roast Beef Recipe

0.0 from 0 votes

Course: Main CourseCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

15

minutes

Total time

135

minutes

Calories

420

kcal

1

hour 

30

minutes

A classic British roast beef with a well-browned crust, juicy slices, and an easy pan gravy. Perfect for Sunday lunch with Yorkshire puddings and roast potatoes.

Ingredients

• 1.5kg beef roasting joint (sirloin, rib, or topside)

• 1 tbsp vegetable oil (or beef dripping)

• 2 tsp sea salt flakes

• 1 tsp freshly ground black pepper

• 1 large onion, thickly sliced

• 1 carrot, roughly chopped

• 1 celery stick, roughly chopped

• 2 garlic cloves, lightly crushed (optional)

• 2 tbsp plain flour

• 500ml hot beef stock

• 150ml red wine (optional)

• 1 tsp Worcestershire sauce (optional)

• 1 tsp Dijon mustard (optional)

Directions

• Take the beef out of the fridge 60–90 minutes before cooking to lose its chill.
• Preheat the oven to 240°C (220°C fan). Sit onion, carrot, celery (and garlic if using) in a roasting tin to form a trivet.
• Pat the beef dry, rub with oil, then season all over with salt and pepper.
• Roast at 240°C (220°C fan) for 20 minutes to brown the outside.
• Reduce the oven to 190°C (170°C fan) and continue roasting until it reaches your preferred doneness.
• Rest the beef, loosely covered with foil, for 20–30 minutes before carving.
• For gravy, tip off excess fat, stir flour into the tin, then gradually whisk in stock (and wine if using). Simmer until glossy.
• Carve across the grain and serve with the hot gravy.

Notes

• Use a thermometer if you can: 50–52°C rare, 57–60°C medium, 65°C+ well done (temperatures rise slightly while resting).
• Don’t skip resting or the juices will run out onto the board instead of staying in the beef.
• If your gravy is too salty, add a splash of water and a pinch of sugar, then simmer for 1 minute.