Calculate the perfect cooking time for your beef joint based on its weight and your preferred doneness.
Total Cooking Time
1h 43m
Oven: 180°C Fan / 200°C Conventional / Gas Mark 6
Resting Time
21m
Ready to Serve In
2h 4m
The success of your Sunday roast starts at the butcher's counter. For a tender, flavourful result, look for a Sirloin Roast or Rib of Beef. These have good marbling (the little flecks of fat within the muscle) which melts during cooking to keep the meat moist. For a more budget-friendly but equally delicious option, Topside or Silverside are classic choices. They are leaner, so be careful not to overcook them. This Calculator Site tool helps you get the timing just right for any cut.
The Golden Rule: Resting is Non-Negotiable
Never carve your beef straight out of the oven. Resting the meat is a critical step that allows the juices to settle, ensuring every slice is moist and tender. A good rule of thumb is to rest the joint for at least 20 minutes, or for the time it takes you to make the gravy and dish up the vegetables. Cover it loosely with foil in a warm place.
Our calculator provides timings based on a standard oven temperature, but results can vary. The most reliable way to achieve your perfect doneness is with a meat thermometer. It takes the guesswork out of roasting. For other cooking methods, you might find our slow cooker calculator or BBQ timer useful.
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