Bit shameful but I have never cooked a joint of beef before - how do I keep it moist and tender?

[DisenchantedPlusBump]

Ive always just bought sliced for sunday roasts when I have fancied beef

Any tips? Don't want to cremate it!

Do you have a tin with a lid? If so, then its easy.

Bung beef in , ideally with a slice of fat perched on top (butcher should provide this free if you ask). Put in a couple of peeled onions, they add to flavour and also provide moistness. Stick in oven at 220 for first 15 mins then reduce to about 180 for the remaining time (you'll need to calculate that according to weight). TBH I ususally end up doing mine at 200 so the spuds (in separate open tray brown, and just do the beef for a bit less time.

Remove 20 mins before you want to serve, cover the meat in foil till ready to serve. This gives you loads of time to do any green veg and make gravy.