Roast beef with caramelised onion gravy

Roast beef with caramelised onion gravy

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(3 ratings)


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Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins Plus overnight marinating (optional)

Skill level



Serves 6

Rare roast topside is the ultimate centrepiece - make it extra special with Marmite and sweet onion gravy

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme
  • 1 tsp celery seeds
  • 1 tbsp olive oil
  • about 2kg/4lb 8oz topside joint of beef

For the gravy

  • 4 tbsp plain flour
  • 2 beef stock cubes
  • 3 tbsp caramelised onion chutney or marmalade
  • 2-3 tsp Marmite

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  1. Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.)
  2. Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
  3. Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies (p90), increase oven to 220C/200C fan/gas 7.
  4. For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices.

Recipe from Good Food magazine, May 2012

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Smiley14's picture

This was fantastic and the gravy just perfect. Prepared the beef day before to marinate and although I was unsure about the cooking time I stuck with it and gave the beef plenty of rest time which resulted in the beef being both tender and juicy. Will be making again over the festive season.

hazine124's picture

Perfect timings. Turned out beautifully. Do make sure to include the resting time.

Hawie's picture

This worked really well. Timings were perfect - it's really important to include the resting time; I left mine for 40 mins and you have to have the courage to do this as it completes the cooking process. I used a piece of meat of about 1.5kg and it was perfect for 7 - two generous slices each. If I'd had a 2kg piece it would have gone, though! I, too, just made gravy the way I always do but added onion marmalade at the end - perfect!

vglover's picture

Timings are well out. I used a time between medium-rare (my husband's choice) and medium-well done ( my preference) but, when I took it out of the oven and cut into it, it was almost rare! However, after giving it more time, it was gorgeous. The gravy was fantastic and together made for a lovely alternative to turkey for our Christmas meal.

ayeishaa's picture
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I made this and it went down well, everyone loved it!

I'm 15 and have wanted to be a chef all my life. It would really help me if you checked out my food blog:

crazyclareh's picture
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I made this last Sunday. It was delicious hot & cold the following day. The best part I thought was the gravy, the onion chutney gives it a real sweetness that goes well with the peppered beef. Gorgeous!

amywalsh1985's picture
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Really loved this. Only cooked roast beef once before and it was a disaster but this was reallu good. Wasn't convinced at all that it was going to cook in the time stated, but it was perfect (I went for medium rare). I didn't use the recipe for gravy as I always make my own stock with bones etc but I did put some caramelised onion chutney in and it made it really tasty and had a nice sweetness to it.