Classic Sunday Roast

Ingredients

Beef roast

3-4 pounds (preferably ribeye or sirloin)

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Fresh thyme

2 sprigs

Fresh rosemary

2 sprigs

Garlic

4 cloves, minced

Onion

1 large, chopped

Carrots

3 medium, chopped

Potatoes

4 medium, chopped into chunks

All-purpose flour

2 tablespoons (for gravy)

Beef broth

2 cups

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the beef roast generously with salt and pepper on all sides.
3. In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat.
4. Sear the beef roast in the skillet, browning it on all sides (approximately 4-5 minutes per side). Remove the roast and set it aside on a plate.
5. In the same skillet, add the chopped potatoes, carrots, onion, minced garlic, rosemary, and thyme. Season with salt and pepper, then toss to coat the vegetables in the oil and herbs.
6. Nestle the seared beef roast on top of the seasoned vegetables in the skillet.
7. Transfer the skillet to the preheated oven and roast for approximately 1.5 to 2 hours, or until the beef reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
8. Once cooked, remove the beef roast from the skillet and let it rest for 10 minutes before slicing.
9. While the beef rests, prepare the gravy. Place the skillet with the roasted vegetables back on the stovetop over medium heat.
10. Sprinkle the flour over the vegetables and stir to coat evenly, cooking for 1-2 minutes.
11. Slowly pour in the beef broth while stirring continuously until the gravy thickens.
12. Remove the sprigs of rosemary and thyme from the gravy before serving.
13. Slice the beef roast against the grain and serve it hot alongside the roasted vegetables, all generously drizzled with gravy.