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slow roast silverside beef sliced on a wooden chopping board served with carrots, roast potatoes, peas, yorkshire puddings, parsnips and gravy
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4.99 from 106 votes

Slow Roast Silverside Beef Joint

Silverside beef is a great choice for a roast beef dinner.
Not only does it have a great flavour, but it's also economical.
However, if it isn't cooked correctly, it will be tough and chewy. In this blog post, we will teach you the best way to cook silverside beef in the oven for a delicious and tender roast.
Silverside roasting joints should not be served rare or medium, for the most tender slices cooking well done is the best way.
Prep Time15 minutes
Active Time3 hours
Resting Time30 minutes
Total Time3 hours 45 minutes
Course: Dinner, Roast Dinner
Cuisine: British
Keyword: Roast Beef with Gravy, silverside beef, silverside joint, slow cook in oven, slow cooked beef, slow roast beef, slow roast beef joint
Yield: 6 People
Calories: 426kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1.5 kg Silverside Beef Joint
  • sprinkle Salt and Pepper
  • 1 large Onion cut in quarters
  • 2 Carrot roughly chopped
  • 4 cloves Garlic whole
  • 6 sprigs Fresh Thyme
  • 2 tablespoon Olive Oil
  • 200 ml Red wine optional
  • 300 ml Beef stock use 500ml stock if not using wine

Gravy from beef drippings

  • 500 ml Beef Stock
  • 2 tablespoon Cornflour
  • 2 tablespoon Cold Water

Instructions

Silverside Beef

  • Approximately 1 hour before cooking remove the silverside beef joint from the fridge.
    Remove packaging and use some kitchen paper towel to pat dry.
    1.5 kg Silverside Beef Joint
    silverside beef joint uncooked on a plate
  • Season with salt and pepper, keep netting on.
    sprinkle Salt and Pepper
    silverside beef seasoned with salt and pepper
  • Preheat the oven to 150°C fan / 170°C / 325°F / Gas Mark 3
    Cut vegetables into large chunks and place in a baking tray with thyme
    1 large Onion, 2 Carrot, 4 cloves Garlic, 6 sprigs Fresh Thyme
    Carrots, onions and garlic used as a vegetable trivet or rack in a roasting tin to sit beef joint on.
  • Sear all sides of beef in a pan with hot oil until browned, using a large pair of kitchen tongs helps
    2 tablespoon Olive Oil, 1.5 kg Silverside Beef Joint
    silverside of beef being seared in a pan with olive oil held with kitchen tongs
  • Place the seared beef joint on top of the chopped vegetables
    silverside beef joint sat on a trivet of onions carrot and garlic with thyme in a roasting tin
  • Deglaze the pan with red wine for 2 minutes scraping any sediments off the pan to add flavour.
    200 ml Red wine
    red wine deglazing frying pan
  • Add stock and bring to the boil
    300 ml Beef stock
    Stock added to red wine in a pan
  • Pour stock and wine from pan into the roasting tin but NOT over the beef.
    pouring red wine and stock into a roasting tin with beef joint and vegetables
  • Cover the whole roasting tin with kitchen foil so that no steam escapes during cooking.
    Foil being put over roasting tin with silverside beef joint and vegetables inside.
  • Place in the 150°C fan / 170°C / 325°F / Gas Mark 3 oven for the following time depending on your joint size.
    800 g - 2 hours
    1 kg - 2 hour 15 minutes
    1.2 kg - 2 hour 30 minutes
    1.5 kg - 3 hours
    2 kg - 3 hours 30 minutes
    If you have a thermometer cook until the meat reaches at least 90°C / 195°F
    Slow roast silverside beef joint in a roasting tin with a thermometer reading the inside temperture at 80.5°C
  • Remove beef from the roasting tray and cover with foil.
    Rest for at least 30 minutes the longer the better, plenty of time to make side dishes, see below to make the gravy.
    Slow cooked silverside beef being covered with foil to rest
  • DO NOT slice the roast beef until rested.
    silverside roast beef being cut into slices
  • Serve with all the trimmings and the gravy
    Sunday roast beef dinner with all the trimmings, parsnips, roast potatoes, yorkshire puddings, carrots and peas.

Gravy

  • Sieve the juices from the roasting tray into a pan
    Pour juices from roasting tray through a sieve into a pan to create gravy
  • Use the back of a spoon to squeeze the garlic and vegetable juices and flavours through.
    Using a spoon to push the juice and flavour out of vegetables and garlic through a sieve into a pan
  • Add extra beef stock, put on high heat.
    500 ml Beef Stock
    beef stock added to drippings from roasting tray
  • Mix cornflour with water in a separate bowl, then slowly pour into beef stock whilst whisking to thicken.
    2 tablespoon Cornflour, 2 tablespoon Cold Water
    adding cornflour and water mix into stock to create gravy whilst whisking
  • Allow to boil, then turn down. Check consistency, use extra cornflour if thicker gravy is desired or add more water to thin out.
    red wine beef gravy bubbling in a pan being stirred with a whisk
  • Pour gravy over the plated roast dinner
    Red wine gravy being poured over the top of slices of roast beef, roast potatoes, yorkshire puddings and vegetables.

Video

Nutrition

Calories: 426kcal | Carbohydrates: 9g | Protein: 46g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Fiber: 1g | Sugar: 2g