Roast beef with caramelised onion gravy

Roast beef with caramelised onion gravy

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(10 ratings)

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

Easy

Serves 6
Rare roast topside is the ultimate centrepiece - make it extra special with Marmite and sweet onion gravy

Nutrition and extra info

Nutrition: per serving

  • kcal591
  • fat28g
  • saturates11g
  • carbs13g
  • sugars3g
  • fibre1g
  • protein72g
  • salt1.2g
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Ingredients

  • 1 tbsp black peppercorn
  • 1 tbsp English mustard powder
  • 1 tbsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp celery seeds
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • about 2kg/4lb 8oz topside joint of beef
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

For the gravy

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

Method

  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.

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Comments, questions and tips

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ayeishaa
4th Nov, 2012
5.05
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: t0astfordinner.blogspot.co.uk
crazyclareh
4th Nov, 2012
5.05
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
18th Jun, 2012
5.05
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.

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