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A good start would be adding some veg in the roasting tin to help make the gravy – carrots, onions and celery are all great choices. But don’t overcrowd the tin with veg or the beef will stew rather than roast. Don’t underestimate the importance of resting your beef joint on a board for at least 30min, or up to an hour. People who like well-done meat can have slices off the ends, whereas those who prefer it pinker get the pieces from the middle. Any leftovers can be sliced and chilled for cold cuts or a salad the next day. If there is one national dish of England, it has to be roast beef. Served perfectly pink, with a big pot of gravy, vegetables and light and puffy Yorkshire puddings, it is a meal fit for a king. Of course, it can go horribly wrong, as there is nothing worse than tough overcooked grey meat, or a roast that is seared on the outside and still raw in the middle, so it’s good to have a fool-proof technique at the ready. The secret to perfect Slow Roast beef

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 think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches! MAKE THE GRAVY: To make the gravy, heat the butter in the pan that you browned the beef in. Cook the onion, celery and garlic over a medium heat, stirring until softened, around 10 minutes. Stir through the tomato paste and flour, cook for a further two minutes, then pour in the wine. If you like your beef well don e, calculate the cooking time as you would for medium meat, then add an extra 25min on to it. Use a thermometer

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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 Get yourself a nice and sharp knife, slice into that gorgeous, perfectly cooked roast, and serve it up with some of these delicious sides: Potatoes

Any combination of these recipes will make for an unforgettable dinner! They’re the perfect way to make that roast shine. Leftovers 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. I love a roast on the weekend! There’s nothing better than the aroma of a big roast slowing cooking in the oven to draw the family to the table with rumbling stomachs. Below are some of my most popular roast recipes: Rare: Roast for 15 minutes at 450°F, then for 1 hour and 25 minutes at 325°F, or an internal temperature of 120F.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

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. Add 1 cup of red wine and 1 cup of beef broth, a sprig of fresh rosemary and 1 or 2 crushed cloves of garlic. Bring to a boil then simmer, stirring occasionally, for 2-3 minutes.If you have some glorious drippings in the bottom of the pan that are begging for a good use, gravy is the way to go. Store your leftover roast beef in an airtight container or large sealable freezer bag. It’ll last 3-4 days. If you don’t want to overcook your leftovers, you can enjoy the roast beef as a cold cut. Do you cook a Sunday roast in your house? Or only for special occasions? Let me know in the comments below! xJ