Mary Berry Roast Beef Recipe

This Mary Berry Roast Beef is a timeless Sunday lunch centerpiece, featuring a tender joint of beef with a savory mustard and flour crust. It cooks on a bed of caramelized root vegetables which form the base for a rich, dark gravy.

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Mary Berry Roast Beef Ingredients

For the Beef

• 1.5kg (3lb 5oz) beef joint (Topside, Silverside, or Sirloin)
• 1 tbsp plain flour (for dusting)
• 1 tsp mustard powder (English mustard powder)
• 1 tbsp sunflower oil or vegetable oil
• Salt and freshly ground black pepper

For the Trivet (Vegetable Base)

• 2 large onions, peeled and cut into thick wedges
• 2 large carrots, peeled and cut into large chunks
• 1 stick celery, chopped (optional)
• sprig of fresh thyme

For the Gravy

• 25g (1oz) plain flour
• 600ml (1 pint) beef stock
• 150ml (¼ pint) red wine (optional, or extra stock)
• 1 tsp redcurrant jelly (optional, for gloss and sweetness)

How To Make Mary Berry Roast Beef

1. Prepare the meat: Remove the beef from the refrigerator at least 1 hour before cooking. This allows it to come to room temperature, ensuring it cooks evenly. Preheat the oven to 220°C (200°C Fan/Gas 7).
2. Make the seasoning crust: In a small bowl, mix the 1 tablespoon of plain flour, the mustard powder, and a generous amount of salt and black pepper. Rub this mixture all over the fat and surfaces of the beef. This creates a tasty, savory crust.
3. Create the vegetable trivet: Place the chopped onions, carrots, celery, and thyme in the bottom of a large heavy-duty roasting tin. Drizzle slightly with oil. This lifts the beef off the bottom of the pan and flavors the juices.
4. Roast the beef: Place the beef joint on top of the vegetables. Drizzle the beef with the sunflower oil. Roast in the hot oven for 20 minutes to brown the outside.
5. Lower and slow: Reduce the oven temperature to 170°C (150°C Fan/Gas 3). Calculate your total cooking time: allow 20 minutes per 450g (1lb) plus 20 minutes extra for rare/medium-rare. Roast until cooked to your liking.
   • Rare: 50°C (122°F) internal temp
   • Medium: 60°C (140°F) internal temp
   • Well Done: 70°C (158°F) internal temp
6. Rest the meat: Once cooked, remove the beef from the tin and transfer it to a warm serving platter or carving board. Cover tightly with foil and let it rest for at least 30 minutes. This is crucial for tender meat.
7. Make the gravy: Place the roasting tin with the vegetables and juices directly onto the hob (stove) over medium heat. Sprinkle in the 25g of flour and stir well, scraping up all the sticky brown bits (fond) from the bottom. Cook for 1 minute.
8. Simmer the sauce: Gradually pour in the red wine and beef stock, stirring constantly to prevent lumps. Bring to a boil and simmer for 4–5 minutes until thickened. Strain the gravy through a sieve into a jug, discarding the vegetables (or serving them if you prefer). Stir in the redcurrant jelly if using.

Recipe Tips

• Why use mustard powder: Mary Berry often uses dry mustard powder mixed with flour for the rub. It adds a gentle heat and savoriness that helps the crust brown beautifully without burning like wet mustard might.
• The importance of resting: Do not skip the 30-minute rest. During this time, the muscle fibers relax and reabsorb the juices. If you carve immediately, the juices will run out onto the board, leaving you with dry meat.
• Carving correctly: Always carve roast beef against the grain. Look at the direction the muscle fibers run and slice across them. This shortens the fibers and makes each slice tender and easy to chew.
• Checking for doneness: If you don’t have a thermometer, pierce the thickest part of the joint with a skewer.
  • Red juices: Rare
  • Pink juices: Medium
  • Clear juices: Well done

What To Serve With Mary Berry Roast Beef

The classic “Sunday Roast” trimmings are non-negotiable here.

• Yorkshire Puddings: Essential for dipping in gravy.
• Roast Potatoes: Crisp on the outside, fluffy inside.
• Horseradish Sauce: The traditional condiment for beef.
• Cauliflower Cheese: A rich side that Mary often includes.

How To Store Mary Berry Roast Beef

• Refrigerate: Wrap leftover beef tightly in foil or cling film and store in the fridge for up to 3 days.
• Freeze: Slice the beef or freeze it in chunks with some gravy to keep it moist. Freeze for up to 2 months.
• Leftovers: Cold roast beef is excellent in sandwiches with horseradish or pickles.

Mary Berry Roast Beef Nutrition Facts

• Calories: 350kcal
• Protein: 45g
• Carbohydrates: 5g
• Fat: 16g
• Saturates: 6g
• Sugar: 2g
• Salt: 0.6g

Nutrition information is estimated per serving of beef with gravy (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Mushroom Soup Recipe​
• Mary Berry​ French Onion Soup Recipe
• Mary Berry​ Watercress Soup Recipe