Roast beef cooking advice

bigjimmyauk · 1 Jan 2011 at 11:22

Got a 2.8Kg piece of silverside to cook tomorrow been a couple of years since i cooked a roast (apart from crimbo dinner) Keep reading contradicting times and methods some say cook it on a rack others say cook it on top of potatoes. Some also say do it in a glass pyrex with a lid others say a tin.

Anyone got any sure fire ways for the perfect roast as the last thing i want is it to go dry. If it makes any odds i have an electric fan oven.

cheers guys i know there are some good cooks in this forum

bigjimmyauk · 1 Jan 2011 at 11:34

PapaLazaru said:
Cook it on top of some red onions mate. Quarter them first. Makes an amazing gravy, or just eat the onions.

I just do it in a normal tray, just keep basting it.

Do you cover it with foil or leave it open for the air to circulate?

bigjimmyauk · 1 Jan 2011 at 11:53

gillywibble said:
Use a proper meat dish with a lid rather than a tray.

i do have a big cooking pot with lid, would this be juicier as technically you'd also be steaming it if sealed with a lid.

bigjimmyauk · 1 Jan 2011 at 11:59

@footman

will that method give you a crispy outside or will it be soft?