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The most straightforward roasting guide to follow is to turn the oven to 200°C (180°C fan) mark 6 and cook the joint for 25min per 450g (1lb) for medium meat. The ultimate Sunday lunch or dinner, my recipe for Slow Roasted Beef is perfectly cooked every time. More delicious Sunday roasts Serve: Transfer the roast to a cutting board or serving plate. Cover it with a sheet of foil and let it rest for 15-30 minutes before carving.

It’s all about going for the best you can afford. After all, you get what you pay for in the flavour stakes. Choose the right joint For a bone-in joint, approximately 350g (12oz) per person is a good estimate. How to roast beef properly I used round roast for this recipe, but depending on the store you go to there will be different options. Rib, on the bone or rolled, tenderloin, sirloin, or top rump roast cuts will all work for this recipe. Ultimately, the most important factor is that your knife is sharp, so even a large chef’s knife that’s just had a few turns on the sharpening steel will do a decent job. Carve your roast beef properlyIt’s also vital that you take the beef out of the refrigerator at least an hour before you start to cook, and properly sear it in a hot frying pan before it goes in the oven. Allowing the beef to warm up to room temperature means it will cook evenly right through to the middle, and searing it properly gives you that lovely golden brown crust on the outside. Low temperature roast beef cooking times Whisk 1 tbsp cornstarch with 2 tsp water to create a slurry. Whisk the slurry, a little bit at a time, into the simmering gravy until you’ve reached your desired consistency. Rare is about 50°C, medium is about 60°C and well done is about 70°C (bear in mind these temperatures will go up as the meat rests and continues to cook in its residual heat). Prep your beef properly

The long cooking time is ideal, as in the meantime you can get on with making your sides, setting the table and maybe even having a cheeky glass of wine while the oven does all the work. Medium-well: Roast for 15 minutes at 450°F, then for 1 hour and 55 minutes at 325°F, or an internal temperature of 150°F. It’s important when using this method to use a meat thermometer so you can keep an eye on the temperature, this is because the oven is so low, only 80°C / 175°F, that it will almost look like nothing is happening to the roast, so you have no visual clues to go on. Take the time to properly sear the crust! SEAR THE BEEF: Heat 1 tablespoon of the oil and the butter in a frying pan over a high heat. When the butter is hot and sizzling, brown the beef well on all sides. It’s important to get plenty of colour on the beef at this point as the slow cooking later will not colour the beef at all. It should take around 10 minutes in total.To impress a true food-lover, your best bet is a hearty-yet-deluxe rib of beef - it’s full of flavour and stays juicy as it’s a bone-in joint and has a good dose of fat marbling through it. Make sure you have the right amount If you’re looking to splurge, there’s no piece of beef more extravagant than fillet, though this is much harder to cook to perfection, and best given the beef wellington treatment . Long and thin carving knives with straight or slightly scalloped edges are designed to slice meat effortlessly, but they are only worth the investment if you’re using them often. It’s important to know that if your oven does not have a low setting (80°C / 175°F) that this recipe is not suitable. See FAQ’s for an alternative. Pro tip: Use a meat thermometer