Dinner

Roast Beef with Caramelised Onion Gravy Recipe

ByEthan Lark December 3, 2025December 3, 2025

Introduction

This roast beef with caramelised onion gravy is a classic, flavorful dish perfect for a comforting Sunday lunch or special occasion. The blend of herbs and spices creates a delicious crust on the beef, while the rich, tangy gravy complements every bite.

A large piece of roast beef with a dark brown herb crust is placed on a wooden cutting board. Several slices of the roast, showing a pink inside and tender texture, are lying next to the main roast. The cutting board rests on a white cloth with thin red stripes. On the right side of the image, a white plate filled with bright green peas, light green cabbage, and two small orange carrots is partially visible. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp black peppercorn
1 tbsp English mustard powder
1 tbsp dried thyme
1 tsp celery seeds
1 tbsp olive oil
About 2kg/4lb 8oz topside joint of beef
4 tbsp plain flour
2 beef stock cubes
3 tbsp caramelised onion chutney or marmalade
2-3 tsp Marmite

Instructions

Step 1: Crush the peppercorns, mustard powder, thyme, celery seeds, and some salt together using a pestle and mortar. Stir in the olive oil to form a paste, then rub it all over the beef. If possible, cover and chill the joint overnight to marinate. Remove from the fridge an hour before roasting.
Step 2: Preheat the oven to 190°C (170°C fan)/gas 5. Place the beef in a snug roasting tin and roast for 12 minutes per 450g/1lb for medium-rare (about 55 minutes for 2kg) or 15 minutes per 450g/1lb for medium-well (about 1 hour 10 minutes).
Step 3: Remove the beef from the oven, transfer to a platter, cover with foil, and let rest for 30 minutes.
Step 4: For the gravy, pour the roasting juices into a jug and allow the fat to separate. Spoon 2 tbsp of the fat back into the roasting tin (or use 2 tbsp butter if there is no fat). Discard any excess fat.
Step 5: Place the roasting tin on the hob over medium heat. Stir in the flour, beef stock cubes, caramelised onion chutney or marmalade, and Marmite. Cook for 1 minute, scraping up any browned bits from the tin.
Step 6: Gradually add 750ml of hot water, stirring continuously until the gravy thickens to your desired consistency. Keep warm until ready to serve with the sliced beef.

Tips & Variations

For extra flavor, marinate the beef overnight as suggested, and bring it to room temperature before roasting to ensure even cooking.
If you prefer a thicker gravy, reduce the amount of water or cook it a little longer until it reaches the consistency you like.
Substitute Marmite with soy sauce for a similar umami boost if preferred.
Serve with Yorkshire puddings or creamy mashed potatoes for a traditional meal.

Storage

Store leftover roast beef and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in the oven or microwave to avoid drying it out, and warm the gravy on the stove stirring occasionally until hot.

How to Serve

The image shows a large piece of roast beef covered in a dark herb crust on a wooden cutting board, resting on a white cloth. The roast is sliced into several thick, pink, juicy pieces lying flat on the board in front of the main chunk. To the right side, a white plate with green peas, broccoli, and a carrot is partially visible. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use cuts like sirloin or rib roast depending on your preference, but cooking times may vary. Topside is lean and works well for roasting.

How do I know when the beef is cooked to medium-rare?

Use a meat thermometer to check the internal temperature; medium-rare is about 54-57°C (130-135°F). Remember the meat will continue to cook slightly while resting.