Slow-roast sirloin of beef with red wine gravy recipe

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  • Serves 12
  • 30 mins to prepare, 2 hrs to cook, 1 hr to rest
  • 268 calories / serving
  • Healthy
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Chef Paul Merrett's slow-roast beef is the perfect roast recipe to feed a crowd. Paul uses a very special piece of beef for this recipe, rolled sirloin. Often used for steaks, this cut is fantastic when rolled as one large joint and then slow-cooked. Ask for this piece of beef in store at the butchers counter.

Preheat the oven to gas 1/4, 110°C, fan 90°C. Rub the meat all over with the oil, followed by the pepper and salt.

Heat a large frying pan on the hob until smoking hot. Add the beef and sear on all sides until browned. Transfer to a roasting tin (set the pan aside for frying the onions) and cook in the oven for 2 hours, or until tender. To tell if the beef is ready, insert a temperature probe into the centre of the joint. If it reaches 55°C – it’s cooked, otherwise return to the oven for 10 minutes more and check again. Remove to a serving plate, cover with foil and leave to rest for 1 hour. Reserve the roasting tin for the jus.   

To make the jus, return the reserved frying pan to the heat with a little more oil. Add the onions and cook, stirring occasionally, for 10-12 minutes, until caramelised.  

Meanwhile, put the reserved roasting tin on the hob over a medium heat and add the wine. Bring to a simmer, using a wooden spoon to scrape up any meaty bits from the bottom of the tin. Carefully pour the contents of the tin over the caramelised onions.  

Pour in the stock and bring to the boil. Reduce to a simmer and add the gravy granules, stirring until dissolved. Simmer for 3-4 minutes, stirring occasionally, until thickened. Strain into a serving jug or gravy boat. Slice the beef and serve with the gravy, celeriac and potato dauphinoise and chargrilled broccoli.

See more Roast dinner ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video. 

This delicious recipe comes from Paul Merrett and is part of our roast series. We've asked some of our favourite chefs and foodies to share their recipes and tips for creating the perfect Sunday roast – from a healthy twist to the perfect roast to serve a crowd. Watch the full video here.

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  • Ingredients

  • 1.8kg (3 1/2lb) joint rolled sirloin beef, brought to room temperature
  • 2 tbsp vegetable oil, plus extra for frying
  • 1 tbsp black peppercorns, cracked
  • 1 tsp flaked sea salt
  • For the red wine gravy

  • 1 large onion, roughly chopped
  • 125ml (4fl oz) red wine
  • 4 x 450ml pack beef stock
  • 4 tsp beef gravy granules
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  • Energy 1118kj 268kcal 13%
  • Fat 10g 14%
  • Saturates 3.3g 17%
  • Sugars 0.8g 1%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 2.7g Protein 40g Fibre 1g

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