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Slow Roast Beef

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

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This succulent slow roast beef is the ultimate centrepiece for a weekend gathering or a high-protein dinner. By roasting the meat at a very low temperature, you achieve an incredibly even, tender finish that highlights the premium quality of the beef. The infusion of fresh rosemary and grated garlic creates a fragrant, savoury crust that complements the richness of the meat beautifully, while a long resting period ensures every slice remains juicy.

Served with a zesty horseradish and soured cream sauce, this dish offers a sophisticated balance of heat and creaminess. It is a versatile choice for those following a nutritious, protein-rich diet, as it pairs just as well with seasonal roasted vegetables as it does with warm crusty rolls and sharp cornichons for a relaxed lunch.

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Ingredients for Slow Roast Beef

  • 1 (4-lb.) New York strip roast, preferably prime, untied

  • Kosher salt, freshly ground pepper

  • 6 garlic cloves, finely grated

  • 3 tablespoons finely chopped rosemary

  • 80ml extra-virgin olive oil, divided

  • 120ml plain whole-milk Greek yoghurt

  • 120ml soured cream

  • 2 tablespoons prepared horseradish

  • 1/2 teaspoons finely grated lemon zest

  • Warm rolls and cornichons (for serving)

How to make Slow Roast Beef

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Lightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 45ml oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.

Preheat oven to 93°C. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 48°C to 49°C for medium-rare, about 2 1/2 hours. Let rest 1 hour (internal temperature will continue to climb to 52°C to 54°C).

Mix together yoghurt, soured cream, horseradish, and lemon zest in a small bowl; season sauce with salt.

Heat remaining 2 tablespoons oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons.

Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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