Description
This classic Sunday Roast is a comforting British dish perfect for family gatherings.
Ingredients
Scale
- 3 to 4 pounds beef roast (ribeye or sirloin)
- 6 medium potatoes, peeled and halved
- 4 large carrots, peeled and halved lengthwise
- 1 pound Brussels sprouts, trimmed
- 1/4 cup olive oil
- 3 sprigs fresh rosemary
- 6 garlic cloves, smashed
- 1 cup beef broth
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- 3 large eggs
- 1 cup milk
- 1 cup flour (for Yorkshire pudding)
Instructions
- Preheat your oven to 425°F (220°C). Season the beef roast generously with salt and pepper, then add the rosemary and garlic. Allow it to marinate.
- Prepare the vegetables: peel and halve the potatoes and carrots, and trim the Brussels sprouts. Toss them with olive oil, salt, and pepper.
- Roast the beef and vegetables: place in the preheated oven for 15 minutes, then reduce to 375°F (190°C) for about 1 hour.
- Rest the beef, then make gravy by whisking flour into the pan drippings and adding beef broth and butter until thickened.
- For Yorkshire puddings, mix eggs, milk, and flour, rest for 30 minutes, then bake in a preheated muffin tin at 425°F (220°C) for 20-25 minutes.
Notes
Let the meat rest before slicing. Use leftover beef for delicious sandwiches.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 480 per serving
- Sodium: 720 mg
- Protein: 35 g