--- title: "Slow-Roasted Beef Roast" url: /slow-roasted-beef-roast/ canonical_url: https://flowers-recipes.com/slow-roasted-beef-roast/ language: en alternates: pl: https://flowerek.com/wolno-pieczona-pieczen-wolowa/ de: https://barbaras-kochbuch.de/langsam-gegarter-rinderbraten/ en: https://flowers-recipes.com/slow-roasted-beef-roast/ x-default: https://flowers-recipes.com/slow-roasted-beef-roast/ published: "2012-01-14" last_updated: "2012-01-14" type: recipe author: Basia prerequisites: - /category/savory-dishes/ - /category/meat-dishes/ related: - /pork-tenderloin-in-pepper-sauce/ - /rosemary-chicken-breasts-with-pan-fried-polenta/ - /pork-roulade-with-marjoram-sauce/ - /pork-shoulder-roasted-in-beer/ categories: - "Savory Dishes" - "Meat Dishes" tags: - "jamie oliver" - meat - roast - holidays servings: "8-10 servings" time: "~ 3.5 hours, including roasting" rating: score: 6 best: 10 votes: 45 comments: 11 summary: "Slow-roasted beef that gets deeply flavorful and juicy in the oven. Perfect for dinner, the holidays, or cold in sandwiches." --- # Slow-Roasted Beef Roast Slow-roasted beef that gets deeply flavorful and juicy in the oven. Perfect for dinner, the holidays, or cold in sandwiches. **This page in other languages:** [Polski (pl)](https://flowerek.com/wolno-pieczona-pieczen-wolowa.md) · [Deutsch (de)](https://barbaras-kochbuch.de/langsam-gegarter-rinderbraten.md) **Published:** January 14, 2012 · **Author:** Basia · **Servings:** 8-10 servings · **Time:** ~ 3.5 hours, including roasting · **Rating:** 6/10 (45 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/) - [Category: Meat Dishes](https://flowers-recipes.com/category/meat-dishes/) - [Pork Tenderloin in Pepper Sauce](https://flowers-recipes.com/pork-tenderloin-in-pepper-sauce/) — Pork tenderloin in pepper sauce is tender, which is what I love about tenderloin, and the pepper sauce adds a wonderful - [Rosemary Chicken Breasts with Pan-Fried Polenta](https://flowers-recipes.com/rosemary-chicken-breasts-with-pan-fried-polenta/) — Rosemary chicken breasts with pan-fried polenta, a delicious and aromatic dish ready in less than 30 minutes - [Pork Roulade with Marjoram Sauce](https://flowers-recipes.com/pork-roulade-with-marjoram-sauce/) — Because this pork roulade with marjoram sauce cooks for 4 hours, it turns out tender, aromatic and just plain delicious. - [Pork Shoulder Roasted in Beer](https://flowers-recipes.com/pork-shoulder-roasted-in-beer/) — Pork shoulder roasted in beer is juicy, tender and aromatic, and it will be the perfect main dish for your holiday dinne ## Ingredients - 8 tbsp Worcestershire sauce - 2 tbsp hot mustard - a few sprigs of rosemary - salt - pepper - olive oil - 3 cloves garlic - 3 kg beef sirloin roast (rostbef) in 1 piece (bone-in or boneless) - 2 tbsp liquid honey ## Instructions When the weekend comes around, many of us wonder what good thing to cook. In many homes it's a dish that takes more time, because during the week there's just no time for that kind of cooking. Often it's meat. A beef roast is perfect for this kind of dinner. Slow-roasted roast beef Of course, it's easier to toss a steak into a pan and have a good dinner in a few minutes. A roast, on the other hand, needs time to develop its flavor and become juicy. It's really worth the wait. It rewards us with a wonderful look and taste. Besides, all you usually need to go with a roast like this is a simple salad, or some boiled or braised vegetables, and a delicious dinner is ready. The juices released while the meat roasts make a perfect base for a good sauce. I, however, use these juices as the sauce, just as they are, with no additions, flour and so on. This kind of roast has one more advantage. The leftovers can be eaten cold. For me, it's the perfect cold cut. The recipe comes from the holiday issue of the magazine "Jamie". **Directions:** For the marinade, mix the Worcestershire sauce, mustard, finely chopped rosemary leaves from 2 sprigs, salt and pepper. Add the crushed garlic and mix thoroughly once more. Rinse the meat, pat it dry and rub it with 1/4 of the marinade, then set it aside for 1 1/2 hours. In the meantime, heat the oven to its highest temperature (in my oven 250°C (480°F)). Place the meat in a roasting pan and put it in the oven. After about 20 minutes, brush it again with marinade and lower the temperature to 160°C (320°F). Roast for 2 hours, brushing with the marinade every 20 minutes so a tasty crust forms. About 15 minutes before the end of roasting, brush the meat with the honey, which should give it a nice dark color. Take the roast out onto a cutting board, but before slicing let it "rest" for a few minutes. Cut into slices and serve. Enjoy! ## Comments (11) - **wiosenka27** · 2012-01-14 05:59 Looks so appetizing :) - **tuptusia** · 2012-01-14 12:00 Hmm, I love beef! - **aga** · 2012-01-14 19:38 The meat looks really delicious :) - **lutka40** · 2012-01-15 12:51 Looks very appetizing. I printed it out so I can make it. Take care! - **Justyna** · 2013-09-24 13:49 Is the temperature given for an oven with a convection fan or without? - **flowerek (Author)** · 2013-09-24 18:00 · reply The temperature given is for baking with the top-bottom heating element. - **Grazyna** · 2014-02-04 14:31 And where's the olive oil?? - **flowerek (Author)** · 2014-02-04 20:53 · reply Of course, it goes into the marinade. I already fixed it :) - **Agnieszka** · 2014-04-16 15:41 Since this will be my first time making this kind of meat, I have a question for you. Should I take off the skin and pound the meat a bit so the marinade soaks in better? I assume the roasting pan should be covered? Sorry if the questions seem a little silly, but this is just the beginning of my cooking adventure. - **flowerek (Author)** · 2014-04-16 19:56 The questions aren't silly. They're completely reasonable. I wouldn't take the skin off, because it helps the meat hold on to more juice. You can lightly score it in a few places if you like. I baked it uncovered so a crust would form. If the meat starts to brown too much, you can cover it with a lid or aluminum foil. Enjoy, and Merry Christmas! - **Agnieszka** · 2014-04-16 20:28 Thank you SO much :):):) Wishing you all the best :o) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)