I found this recipe on YouTube, and now use it all the time. It keeps the meat succulent and makes amazing gravy at the same time.

Take your beef joint and stab it with a sharp knife. Into the slits put slivers of sliced garlic. Oil the joint all over and rub salt and pepper into the oil. Put the joint on a roasting rack over a roasting tin. In the tin, put a peeled and quartered onion, a couple of sticks of celery and a couple of carrots, quartered.  Put about half a litre of vegetable stock in the tin. Turn the oven up full whack and sear the beef for 15 minutes. Turn the heat down to 170C and cook for 40 minutes per 500g. Keep an eye on the stock and as it bubbles away keep topping up with hot water. When done, wrap in foil and rest for 20 minutes. Make amazing gravy with the stock and juices. Here is a timing chart:

  • 1kg joint sear 15 mins cook 1hr 20 mins rest 20 mins
  • 1.2kg joint sear 15 mins cook 1hr 40 mins rest 20 mins
  • 1.75kg joint sear 15 mins cook 2hrs 20 mins rest 20 mins
  • 2kg joint sear 15 mins cook 2hrs 40 mins rest 20 mins