I have eaten many many roast dinners in my time but it is actually quite rare that I get to cook one myself. So it was with great joy that an alignment of a bargain joint of beef and a free Sunday evening coincided to allow me to do my own roast beef for the first time!
Now the roasting of a joint of meat is pretty simple. It just involves a bit of maths!
You heat the oven to gas mark 5 / 190C and you work out how much your joint weighs in lbs. (Take the kg weight and times it by 2.2)
Basic rules for cooking:
Rare: 20 minutes per lb + 20 minutes extra
Medium: 25 minutes per lb + 25 minutes extra
Well Done: 30 minutes per lb + 30 minutes extra
So, say you have a 1.5kg joint and you want it done medium.
1.5 x 2.2= 3.3 x 25 minute = 82.5 minutes + 25 minutes extra = 107.5 minutes
Therefore you cook your beef for 1 hour 45-50 minutes and Boom! Roast Beef!
Let your beef rest for 15 minutes or so before carving.
If you use a roasting dish that you can then apply direct heat to you can add boiling water, a beef stock cube and a few tsp cornflour mixed with a tiny splash of water and mix it all together on the heat for gravy. Stir it well scraping up all the meaty juices and allow to thicken over a medium heat.