Classic Roast Beef with Gravy

Guide generated from: “Perfect? Roast Beef with Crispy Wagyu Fat Potatoes and Gravy” — Andy Cooks (chef Andy Hearnden) · 14 min 07 s · Timestamps come straight from the video's transcript; the gravy quantities are verbatim from Andy's written recipe (in the video description). Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

0 of 15 done

🛒 Ingredients — gravy ✓ from Andy's written recipe; the rest as stated in the video

A roasting joint of beef — topside (leanest, most economical), sirloin, or a rib roast (Andy's pick today). He gives no weight: “at the end of the day it's all about temperature”
Neutral high-temperature oil — grapeseed, avocado, or peanut (“if no one's got any allergies”)
Good-quality rock salt · black pepper (added after cooking, never before — Step 4 explains)
Roasting potatoes — a floury type (Andy uses Royal Blues; no weight given)
Beef tallow for the potatoes — supermarkets and butchers carry it; Andy rates it above duck fat
The gravy (verbatim from the written recipe): 2 carrots · 2 onions · 3 celery sticks · 4 rosemary sprigs · 200 ml red wine · 700 ml beef stock · 2 heaped tbsp flour · salt and pepper
Garnishes are your call, says Andy: Yorkshire puddings, cauliflower cheese, honey-glazed carrots, watercress, horseradish cream, bread sauce…

🥕 From your box & our makers

Beef - Girello Roast 2.75kg or Beef - Silverside Roast 1.5kg — our grass-fed Mornington Peninsula roasting cuts, monthly pre-order — the roast cut from your Jointly beef pack, or from your butcher
Potatoes - Chats (small) - 5kg bags — little roasters that go in the tray whole: no peeling, no par-boil (the easy road; Step 8 has Andy's crispy road too)
Potatoes - Red Desiree - washed (1kg) — the closest floury spud we stock to Andy's Royal Blues, if you're doing his peel-and-fluff method (our Sebago/Hawkes brushed line is the shop's mash potato — save that one for mash, not roasting)
Onion - Brown (ea), Carrots - Local - bag (1kg), Celery - Half, Rosemary (bunch) — the written gravy's veg bed, all four in the shop
Brussels Sprouts (250g punnet) and Broccoli - Regular (ea) — the winter tray sides that turn a roast into dinner
Lievito sourdough (Peasant S/Dough or White Sour batard) — from our baker, for the gravy
The beef is the centrepiece — the tray of winter veg is what makes it Sunday

🧰 Equipment · ⏱ Timing

A heavy oven-proof pan or metal roasting tray (it goes on the stove later for the gravy), a pot and colander for the spuds, a whisk, a sieve, a board and a sharp knife
A meat thermometer is the tool Andy really wants you to own — pull the beef at 55°C core for medium
Oven 180°C fan-forced (Andy quotes ~190°C for a non-fan oven) · beef about 40 minutes, then trust the probe, not the clock · potatoes: ~25 min boil, then into hot fat with a flip at 10 · the beef rests while the potatoes finish and the gravy comes together — about 1½ hours all-in (optional day-before dry-brine)
Serves: Andy doesn't say — our estimate: the Silverside 1.5kg does a family Sunday table, with cold-roast-beef sandwiches on the Lievito tomorrow as the leftover win