cooking a joint of beef tomorrow.....

[npg1]

I am doing roast beef tomorrow, was putting in slow cooker but step dad says it may dry out so cook in oven for 1 hour and 40 mins. It is quite a big piece, 2. something kg! I dont want to dry it out and am worried now! any tips please?

I cook my joints of beef on a low heat, (about 120 degrees, fan assisted oven) for a long time so, slow roast. I rough chop a couple of onions and place the joint on top of them, this keeps the meat off the bottom of the roasting tin and allows it to cook evenly, it also helps to keep it moist. I place the lump of fat the butcher gives me on top of the joint and then cover the roasting tin with foil. I check and baste throughout cooking. And voila, a delicious, moist, melt in the mouth roast of beef! HTH

Thanks! This is what I am going to do. Any tips for making my own gravy?

Well I use a little of the meat juices, add about a tablespoon of plain flour and a couple of beef oxo's, mix together to a paste then add boiling water a little at a time whilst stirring constantly. When you have a nice smooth paste you can put the tin over a low heat and add more water whilst still stirring until you have the amount of gravy you need and the consistency you are after. Doing it this way means you don't get lumps