Teresa's Recipes
Classic Sunday Roast
Experience the heartwarming embrace of a Classic Sunday Roast, a beloved tradition in many British homes. This dish features a succulent beef roast, perfectly seared to lock in the juices, and surrounded by a vibrant medley of roasted vegetables. Rich, savory gravy drizzled over the top completes this meal, making it a centerpiece for family gatherings. Traditionally served on Sundays, this comforting dish not only satisfies the appetite but also creates cherished memories around the dinner table, bringing loved ones together for a hearty feast.
Ingredients
- 3-4 pounds (preferably ribeye or sirloin) Beef roast
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 2 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 4 cloves, minced Garlic
- 1 large, chopped Onion
- 3 medium, chopped Carrots
- 4 medium, chopped into chunks Potatoes
- 2 tablespoons (for gravy) All-purpose flour
- 2 cups Beef broth
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 40g
- Sodium: 350mg
- Sugar: 5g
Instructions
- Preheat your oven to 350°F (175°C).
- Season the beef roast generously with salt and pepper on all sides.
- In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat.
- 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.
- 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.
- Nestle the seared beef roast on top of the seasoned vegetables in the skillet.
- 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).
- Once cooked, remove the beef roast from the skillet and let it rest for 10 minutes before slicing.
- While the beef rests, prepare the gravy. Place the skillet with the roasted vegetables back on the stovetop over medium heat.
- Sprinkle the flour over the vegetables and stir to coat evenly, cooking for 1-2 minutes.
- Slowly pour in the beef broth while stirring continuously until the gravy thickens.
- Remove the sprigs of rosemary and thyme from the gravy before serving.
- Slice the beef roast against the grain and serve it hot alongside the roasted vegetables, all generously drizzled with gravy.
Tips
- For an extra layer of flavor, marinate the beef roast overnight with olive oil, garlic, and herbs.
- Feel free to vary the vegetables; parsnips, Brussels sprouts, or sweet potatoes work well.
- If you prefer a richer gravy, consider adding a splash of red wine to the beef broth.