Roast beef sliced with herbs and salt around the edges on a chopping board

Traditional Roast Beef With Caramelised Onion Gravy

23 Sep 2019

Who doesn’t love a warm, comforting roast on a Sunday? Or, indeed, any day of the week! Whether you’re entertaining or just want to treat the family to something extra special for dinner, our traditional roast beef recipe, complete with lashings of caramelised onion gravy, is just the thing. 

What You’ll Need

For the beef:

  • Approx. 2kg topside joint of beef 
  • 1tbsp black peppercorns 
  • 1tbsp English mustard powder 
  • 1tbsp thyme (dried) 
  • 1tsp celery seeds
  • 1tbsp olive oil 

For the caramelised onion gravy:

  • 3tbs caramelised onion chutney 
  • 4tbsp flour (plain) 
  • 2 beef stock cubes 
  • 2-3tsp Marmite or other yeast extract 


  1. In a pestle and mortar, crush the peppercorns, mustard powder, dried thyme and celery seeds along with a generous pinch of salt. 
  2. Add the oil to the crushed mixture and rub over the joint of beef. Cover and chill in the fridge for 3 hours (or overnight, if you can). 
  3. Pre-heat oven to 190C/170C fan/gas 5 and place the beef into a roasting tin. Roast for approx. 55 minutes for medium-rare, or 1 hour 10 minutes if you prefer your beef well-done. 
  4. Once cooked, remove the beef from the oven and cover with foil. Leave to rest for 30mins. 
  5. Meanwhile, pour the juices from meat into a jug and leave to separate. 
  6. When the juices have separated, take 2tbsp of fat and spoon back into the tin. Place roasting tin on the hob and add the flour, stock cubes, onion chutney and yeast extract. Cook for 1 minute, stirring continuously. 
  7. After 1 minute, add 750ml hot water and continue to heat until the gravy thickens to your preferred consistently. 
  8. Serve with the beef, vegetables, roast potatoes and Yorkshire puddings.