Classic Roast Beef Recipe

For a classic Sunday roast beef with gravy, I turn to top sirloin roast for its beefy flavour, tender texture, and reasonable price. Choose a roast with a fat cap means the fat will render in the oven, basting the meat and keeping it moist. (Of course, the Hagane Home Ultimate Roaster will also help with that). 

To serve 6 to 8 people, you'll need a 1.8kg centre-cut boneless top sirloin roast. 

Trim the fat to ¼ inch, pat dry with paper towel and rub evenly with 4 teaspoons of salt. 

Allow food to come to room temperature before adding it to the pan to prevent the pan's temperature from dropping and potentially causing food to stick.

Place the pan in the oven for a 5-10 minutes as you preheat the oven to 160°C / 320°F so the pan is warm when you put the beef in it.

Drizzle olive oil in the base of the pan and pop your roast in upside down. This allows it to brown against the pan and then turn it over to allow the top to get crisp. 

Roast until beef registers 50°C / 125°F (for medium rare*), 1.5 - 2 hours.

For the final 10-20 minutes, switch your oven to grill / fan grill to give your roast that perfect golden finish.

When cooked to your liking, transfer roast to carving board and let rest for 20 minutes. Slice and serve with my favourite red wine gravy. 

Or, as shown here, with a punchy chimichurri sauce. 

*For medium, increase the oven temperature by 10 degrees. For medium-well by 20 degrees, for well-done by 30 degrees.