How do I cook roast beef?

[DorothywiththeRedShoes]

Bought a lovely Aberdeen Angus topside of beef 1.1 kg

I cannot cook roast beef, DH said to cook it slow but want to eat at 7.30.

We like it slightly pink, Help please!

If you're not confident with open roasting, roast it in a lidded pot on a bed of thumb sized pieces of veg (carrot, onion, peeled broccoli stem, a de-seeded pepper, a stick of celery, whatever you have in your veg basket) with about 250 ml of red wine or veg stock. Ten twists of black pepper to be poncey. Add salt if not using a veg stock.

Oven roast for about and hour and a half at 150C fan oven (adjust to your oven)

Take out the meat and wrap in foil and then in a tea towel to rest.

Whizz up the veg and liquid with a stick blender, this is your gravy. Season and thicken with cornflour slurry in the normal way.

Serve with veg of your choosing.

I use a lidded roasting pan (one of those white baked enamel ones), and cook for roughly an hour per kilo in the oven set at 190/200 I put about 1/4 inch of boiled water in the pan, and put cracked black pepper over the top. Once out of the oven I let it rest on the board, cover with a piece of foil and a folded tea towel. Until I started doing this mine was never quite right or a bit tough. The chef where I worked told me to do this and it's worked every time.
Slow cooking will make it fall to bits and it won't slice.
Once cold we slice up the leftovers very thinly for sandwiches.

That's quite a small piece of beef. To get it pink in the middle and nicely roasted on the outside, this is the method I use -

Seal it in a heavy frying pan. Hot hot hot, season with S&P, use a little butter/oil (like you would a steak), and seal it on each side for a couple of minutes. It will smoke like hell, but you'll see when it's right. It should look like a good browned steak on all sides.

Transfer to a roasting tin, not too big, and shove it in a hot oven for 40 minutes. By hot, I mean around 190 degrees. Take it out, double wrap in foil, and rest for 20 minutes.

This method is foolproof for a nice tender pink-inside roast of that size.

Half an hour at 200C then half an hour at 170C. Take it out and let it rest for half an hour before eating.