Classic British Sunday Roast
A traditional British Sunday Roast featuring tender beef, crispy roasted vegetables, and rich gravy. Perfect for a leisurely weekend meal with family and friends.
- Total time
- 150 min
- Servings
- 6
- Calories
- 580
- Protein
- 52g
Ingredients
- 2.5 kg beef rib roast (bone-in)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 sprigs fresh thyme sprigs
- 3 sprigs fresh rosemary sprigs
- 4 cloves garlic cloves, crushed
- 3 tbsp olive oil
- 500 g carrots, cut into batons
- 400 g parsnips, cut into batons
- 800 g potatoes, cut into chunks
- 2 medium red onions, quartered
- 4 tbsp beef dripping or vegetable oil
- 1 tsp salt
- ½ tsp black pepper
- 500 ml beef stock
- 200 ml red wine
- 2 tbsp all-purpose flour
- 1 tsp Worcestershire sauce
- 1 to taste salt and pepper
Instructions
- 1
Preheat oven to 200°C (180°C fan/gas mark 6).
- 2
Remove beef from refrigerator 30 minutes before cooking. Pat dry with paper towels.
- 3
Season beef generously all over with salt, pepper, and rub with crushed garlic.
- 4
Place fresh thyme and rosemary sprigs on top of the roast. Drizzle with olive oil.
- 5
Place beef on a roasting rack in a large roasting pan. Roast for 20 minutes until browned.
- 6
Reduce oven temperature to 160°C (140°C fan). Continue roasting for 1 hour 20 minutes for medium-rare (60°C internal temp), or longer for well-done.
- 7
Remove beef from oven and tent loosely with foil. Rest for 20 minutes before carving.
- 8
While beef is resting, toss potatoes, carrots, parsnips, and onions with beef dripping, salt, and pepper.
- 9
Spread vegetables in a single layer on a baking tray. Roast at 200°C for 40-45 minutes until golden and crispy, stirring halfway.
- 10
Place roasting pan on stovetop over medium heat. Add flour and stir for 1 minute to create a paste.
- 11
Gradually whisk in red wine and beef stock, scraping up browned bits from the pan.
- 12
Simmer for 5-7 minutes until gravy thickens. Stir in Worcestershire sauce. Season with salt and pepper to taste.
- 13
Carve beef into thick slices. Arrange on a warm serving platter with roasted vegetables.
- 14
Pour gravy into a warm jug and serve alongside. Enjoy with Yorkshire puddings if desired.
Tools you’ll need
- 26-inch roasting pan
- roasting rack
- meat thermometer
- sharp carving knife
- large cutting board
- large baking tray
- whisk
- wooden spoon
- kitchen paper towels
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