A classic Sunday roast with a simple onion gravy that compliments the beef and mash perfectly. Use the leftover beef to make a rice or pasta main course or a quick noodle soup.
Let’s do this!
Preheat the oven to gas 6, 200°C, fan 180°C.
Rub the beef with the garlic, some seasoning and the chopped rosemary. Put the onions in a medium roasting tin, sprinkle with the sugar and drizzle over the Worcestershire sauce. Add the bay leaf, season and place the meat on top of the onions. Roast in the oven for 1 hour for medium rare, adding an extra 5-15 minutes for medium to well done beef.
When the beef is ready, remove the tin from the oven and put the beef on a carving board. Cover loosely with foil and allow it to rest for 15-20 minutes. Set the tin with the onions aside to use for the gravy.
Meanwhile, make the mash. Put the potatoes and leek in a medium pan and cover with cold water. Add a pinch of salt, bring to the boil and cook until the potatoes are really tender, about 12‑15 minutes.
Drain the potatoes in a colander. Tip back into the pan, then add the cheese and milk. Season and mash until smooth. Keep warm over a low heat.
Put the roasting tin with the onions onto the hob, along with any resting juices from the beef, add the flour and cook over a medium heat stirring all the time and scraping up all the bits stuck to the bottom of the tin with a wooden spoon. Pour in the stock, stirring well and simmer for a few minutes until thickened.
Slice and serve the beef with the mash and onion gravy.
Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.
Credits to our Source.
- 1.5kg (3lb) Tesco silverside beef joint
- 2 cloves garlic, crushed
- pinch of salt
- freshly ground black pepper
- few sprigs of rosemary, roughly chopped
- 4 onions, sliced
- 2tbsp soft brown sugar
- 2tbsp Worcestershire sauce
- 1 bay leaf
For the Mash
- 1kg (2lb) floury potatoes (eg King Edward or Maris Piper), chopped into even-sized chunks
- 1 large leek, trimmed and thinly sliced
- 100g (3 1/2oz) mature Cheddar, grated
- 75ml (3fl oz) semi-skimmed milk
- 1 heaped tbsp plain flour
- 500ml (17fl oz) beef stock