This low-heat roast beef recipe is suitable for rump roast or round roast (topside or silverside). You will need:

1.5kg boneless beef roast
2 cloves of garlic, thinly sliced
2 tbsp red wine
1.5l cool beef stock
2 tbsp corn four
1/2 cup olive oil
salt and pepper

(serves 8)

Remove the meat from the refrigerator a little while before cooking to allow it to get to room temperature.

Create small incisions all over the meat using the end of a pointed knife. Place one slice of garlic in each of these incisions. Brush olive oil all over the meat. Sprinkle salt and pepper over.

Place the meat directly onto a rack in a pre-heated oven at 190°C (375°F), with a pan or meat tray underneath to catch the drips. After 30 minutes, turn the heat down to 110°C (225°F) for another 2 to 3 hours.

If you have a meat thermometer, the roast is done when it registers 160°F (for medium). If you do not, pierce the thickest part of the roast with a thin sharp knife and check the juice is running clear. Let the meat relax for 20 minutes before carving.

To make the gravy, transfer the juice from the drip pan into a saucepan. Add the red wine, beef stock and corn flour, stir well and bring to boil. Add salt and pepper to taste.

For Yorkshire pudding, the traditional accompaniment to roast beef, you will need:

2 eggs
1 cup plain flour
1/2 cup milk
1 tsp sugar
1/2 tsp salt
1/2 tsp onion granules
1 tbsp melted butter
60ml oil

(makes 8 Yorkshire puddings)

Mix all the ingredients except the oil together in a bowl using an electric whisk.

Divide the oil between 8 slots in a cup cake baking tray. Put the tray in a preheated oven at 200°C (400°F) for 5 minutes to heat up the oil. Remove tray from oven. Spoon the flour mixture into the oil. Return to oven for 25 minutes. Remove from oven. Allow to cool in the tray for 5 minutes before turning out. Serve.

Alternatively, make large yorkshire puddings in iron skillets or round tins like this to use as “plate-liners”.