Roast beef

[Yorky]

Got a lovely big joint of beef cos it was on offer so planning to cook it tomorrow and have half for tea with yorkshires and roasties, then the other half cold on boxing day, probably with leftover turkey and a ham.

Does anyone have any suggestions for making it a bit sepcial? I've thought of rubbing mustard onto the outside of the joint before searing it but would love to hear other people's suggestions/success stories - it seems there are loads of recipes/variations for ways to cook ham but struggling to find any for beef.

And am I right in thinking that a longer roasting time at a lower temperature is better?

Thank you

Yes to longer roasting. I recently bought a large joint and cut it in half and froze half. The first half was disappointing, so cooked the second half on a rack in the baking tray with half an inch or so of water in. The steam plus slower cooking makes it v. tender.

Once the water had evaporated, I returned it to the baking tray with a bit of fat and finished off the roast potatoes around the joint too.