Name: Classic Sunday Roast with Vegetables
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: British
Ingredients: 1 beef round roast or rump roast (about 3 pounds), tied if possible; 2 1/2 teaspoons kosher salt, plus extra to taste; 1/4 teaspoon freshly ground black pepper, plus extra to taste; 1 pound carrots, peeled and cut into large pieces; 1 pound parsnips, peeled and cut into large pieces; 3 garlic cloves, smashed; 3 sprigs fresh rosemary; 3 tablespoons olive oil, divided; 3 pounds Yukon Gold potatoes, peeled and cut into chunks; 1 tablespoon plus 1 teaspoon kosher salt, divided; 1/3 cup butter, olive oil, or beef tallow; 1/2 teaspoon garlic powder; 1/2 lemon; 1 small bunch fresh chives, finely chopped; 1/2 cup sour cream; 1/4 cup prepared horseradish; 1 tablespoon water; 1/2 teaspoon kosher salt, plus extra as needed; Freshly ground black pepper; 2 cups beef broth, divided; 2 tablespoons cornstarch; 2 tablespoons Worcestershire sauce; Yorkshire pudding; Flaky salt for garnish

Description

Classic Sunday roast with tender beef, crispy potatoes, roasted vegetables, creamy horseradish sauce, and rich homemade gravy.

Ingredients

1 beef round roast or rump roast (about 3 pounds), tied if possible

2 1/2 teaspoons kosher salt, plus extra to taste

1/4 teaspoon freshly ground black pepper, plus extra to taste

1 pound carrots, peeled and cut into large pieces

1 pound parsnips, peeled and cut into large pieces

3 garlic cloves, smashed

3 sprigs fresh rosemary

3 tablespoons olive oil, divided

3 pounds Yukon Gold potatoes, peeled and cut into chunks

1 tablespoon plus 1 teaspoon kosher salt, divided

1/3 cup butter, olive oil, or beef tallow

1/2 teaspoon garlic powder

1/2 lemon

1 small bunch fresh chives, finely chopped

1/2 cup sour cream

1/4 cup prepared horseradish

1 tablespoon water

1/2 teaspoon kosher salt, plus extra as needed

Freshly ground black pepper

2 cups beef broth, divided

2 tablespoons cornstarch

2 tablespoons Worcestershire sauce

Yorkshire pudding

Flaky salt for garnish

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Instructions

1. Remove the beef roast from the refrigerator about 30 minutes before cooking. Pat dry and season with kosher salt and black pepper.

2. Preheat the oven to 450°F.

3. Toss carrots and parsnips with garlic, rosemary, and 1 tablespoon olive oil in a roasting pan.

4. Place the roast on top of the vegetables and rub with remaining olive oil.

5. Roast for 20 minutes at 450°F.

6. Reduce oven temperature to 350°F and roast for 1 hour to 1 hour 10 minutes until desired doneness.

7. Boil potatoes in salted water for about 10 minutes until slightly tender.

8. Drain potatoes and let steam dry for a few minutes.

9. Toss potatoes with butter or oil, garlic powder, and salt.

10. Roast potatoes for 45 to 55 minutes, turning halfway through, until crispy and golden.

11. Transfer beef to a cutting board and rest for 15 to 20 minutes.

12. Combine sour cream, horseradish, water, chives, lemon juice, salt, and pepper for the sauce.

13. Place roasting pan over medium heat and add 1 1/2 cups beef broth with Worcestershire sauce.

14. Whisk remaining broth with cornstarch and stir into the pan until gravy thickens.

15. Slice roast and serve with vegetables, potatoes, gravy, horseradish sauce, and Yorkshire pudding.

Notes

Use a meat thermometer for accurate doneness.

Let the potatoes steam dry before roasting for extra crispness.

Resting the roast before slicing keeps the meat juicy.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Comfort Food
Method: Roasting
Cuisine: British