Roast beef joint, want to cook it long and low, what would you advise?

[SecondhandRose]

By my own admission I am a rubbish cook but I did manage to cook a frozen leg of lamb the other day (it was half price in Tesco so decided to gamble and it worked). I put it in half an inch of red wine, covered it loosely in tinfoil and cooked it for 4 hours at 140 degrees and it was yummy.

Now I was thinking of doing the same-ish with the beef but I havent got any wine. What should I sit it in this time and should I time it the same as the lamb?

Hmm. Lamb is nice when slow cooked but IMO, beef should be roasted fast on a high temp otherwise it will be overcooked.

I would advise not doing that - a beef joint will be horrible if you cook it slow

Glad I asked, OK, should I roast it dry then?

Yes. Season with lots of salt and pepper (and perhaps some mustard powder if you like mustard) and sear (brown) all over, ideally in the roasting tin that you will be using but if its not suitable for hob then in a frying pan. Then put in hot oven (220 degrees) for about 20 mins. Then turn oven down to about 180 and cook for about 15 mins per lb / 454g for medium. Remove from tin and cover with foil and leave to rest for at least 30 mins.
Hope it works ok!

Brilliant! Thank you.

Ok here goes!

I'm nervous now!!
When you take it out it carries on cooking for a bit so don't worry if its a bit pink in the middle

OK! Am just going to turn the oven down now.

In the tin foil now, did it for ten mins longer as it was a bit too bloody for me. Verdict later on, school run now then returning to my roasties, Yorkshire and veg.

Gosh roast beef dinner on a school night, lucky DCs!

All yummy! Beef was gorgeous. Yep, roast on a school night as I can't be arsed on a Sunday. Although I added the 10 minutes I will take them off next time because as you said it did carry on cooking.

Thank you! Xx

Oh great I'm glad it worked out!