Slow-roasted beef

Slow-roasted beef

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About this recipe: A silverside roast is slowly cooked to tender perfection for meat that slices perfectly for dinner or roast beef sandwiches.


Serves: 12 

  • 1 (1.5kg) silverside beef roast
  • 2 teaspoons garlic salt
  • 2 teaspoons rapeseed oil
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon rapeseed oil

Prep:10min  ›  Cook:1hr15min  ›  Extra time:18hr15min  ›  Ready in:19hr40min 

  1. Season all sides of beef roast evenly with garlic salt; wrap in cling film and refrigerate for 18 to 24 hours.
  2. Place rack in middle position of oven and preheat to 120 C / Gas mark ½.
  3. Rub the roast with 2 teaspoons canola oil; season with black pepper. Heat 1 tablespoon oil in a large pan over medium-high heat until small wisps of smoke rise from the oil. Brown the roast completely, 3 to 4 minutes per side. Transfer roast to a rack set into a roasting pan.
  4. Bake in the preheated oven until a meat probe thermometer or instant-read meat thermometer inserted into the centre reads (46 C /115 F) for medium-rare, 1 1/4 to 1 3/4 hours.
  5. Turn oven off and leave roast in oven without opening door until meat probe thermometer reads 54 C / 130 F for medium-rare, about 30 to 50 more minutes. Let rest for 15 minutes before cutting into thin slices.

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