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Long and thin carving knives with straight or slightly scalloped edges are designed to slice meat effortlessly, but they are only worth the investment if you’re using them often. If you have some glorious drippings in the bottom of the pan that are begging for a good use, gravy is the way to go.

Do you cook a Sunday roast in your house? Or only for special occasions? Let me know in the comments below! xJ A good start would be adding some veg in the roasting tin to help make the gravy – carrots, onions and celery are all great choices. But don’t overcrowd the tin with veg or the beef will stew rather than roast. Any combination of these recipes will make for an unforgettable dinner! They’re the perfect way to make that roast shine. LeftoversIMPORTANT NOTE: Take the beef out of the refrigerator at least one hour before you want to start cooking. The secret to perfect roast beef is simple. You need to sear the beef in a pan for a perfect crust, then roast it at a very, very low temperature for a longer time. To impress a true food-lover, your best bet is a hearty-yet-deluxe rib of beef - it’s full of flavour and stays juicy as it’s a bone-in joint and has a good dose of fat marbling through it. Make sure you have the right amount

How much beef per person for a roast? For a boneless joint, we’d recommend getting about 225g (1/2lb) per person.I love a roast on the weekend! There’s nothing better than the aroma of a big roast slowing cooking in the oven to draw the family to the table with rumbling stomachs. Below are some of my most popular roast recipes: MAKE YORKSHIRE PUDDINGS: To make the Yorkshire puddings, whisk together the flour and sea salt in a small bowl or jug. In a separate bowl whisk together the milk, water and egg, then stir the egg mixture into the flour until completely combined. Set aside for at least half an hour. The ultimate Sunday lunch or dinner, my recipe for Slow Roasted Beef is perfectly cooked every time. More delicious Sunday roasts A lovely big joint of meat like this deserves plenty of fresh vegetables too. Peas and green beans are the classic sides along with carrots or parsnips. It’s also vital that you take the beef out of the refrigerator at least an hour before you start to cook, and properly sear it in a hot frying pan before it goes in the oven. Allowing the beef to warm up to room temperature means it will cook evenly right through to the middle, and searing it properly gives you that lovely golden brown crust on the outside. Low temperature roast beef cooking times

Get yourself a nice and sharp knife, slice into that gorgeous, perfectly cooked roast, and serve it up with some of these delicious sides: Potatoes Make sure your roast beef has full cooled down to room temperature before freezing it. I suggest wrapping it well with both plastic wrap and foil to avoid freezer burn. It’ll last 2-3 months frozen. You can keep it warm by covering it loosely with foil and then some clean tea towels for insulation.From lavish to thrifty, a hunk of roast beef spans all the budgets, and is simpler to cook than you think. It’s important when using this method to use a meat thermometer so you can keep an eye on the temperature, this is because the oven is so low, only 80°C / 175°F, that it will almost look like nothing is happening to the roast, so you have no visual clues to go on. Take the time to properly sear the crust! Using an inexpensive meat thermometer means you can relax and be assured that the roast is cooking properly. If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!