Save to Pinterest This traditional British roast dinner centers around a 1.5 kg beef roast seasoned with thyme, garlic, and olive oil. The beef roasts alongside chunky potatoes, carrots, parsnips, and onions, creating golden, caramelized edges. After roasting at high heat then slow-cooking to medium doneness, the meat rests for maximum juiciness while you make a simple gravy from the pan drippings. The entire meal serves six and takes just 1 hour 50 minutes from prep to plate.
The sound of a roast hitting the hot pan is a noise that promises comfort and a full house. It reminds me of rainy Sundays where the only agenda was eating well and relaxing. I decided to make this on a random Tuesday last month just to break the routine of the work week. The smell of garlic and thyme filled the entire house long before dinner time.
I once served this to a friend who claimed they hated roast beef because it was always dry. Watching their face change after the first bite of the medium rare slice was unforgettable. They asked for seconds before the plates were even cleared. It became a requested menu item for every gathering after that night.
Ingredients
- Beef roast: A sirloin or ribeye cut is crucial here because the fat renders down to keep the meat juicy during the long cook.
- Thyme: Fresh sprigs release an earthy aroma that pairs perfectly with the beef but dried works if that is what you have.
- Potatoes: Peeling and cutting them into large chunks ensures they get fluffy inside and incredibly crispy on the outside.
- Beef stock: Using a high quality stock is the secret weapon for a gravy that tastes like it simmered all day.
- Worcestershire sauce: Just a splash adds a deep savory kick that elevates the flavor of the gravy.
Instructions
- Preheat the oven:
- Get your oven really hot so the beef seals in those juices immediately upon hitting the rack.
- Season the meat:
- Rub the olive oil and spices all over the roast with your hands to ensure every bit is coated.
- Arrange vegetables:
- Toss the chopped potatoes and carrots in oil and scatter them around the beef in the pan.
- Roast high and low:
- Blast everything at a high temperature for twenty minutes then lower the heat to cook through gently.
- Rest the beef:
- Letting the meat sit under foil is essential for keeping those juices inside where they belong.
- Make the gravy:
- Whisk the flour into the butter and pan drippings until bubbling before slowly adding the stock.
- Serve:
- Carve the roast against the grain and plate it up with the roasted veg and a ladle of hot gravy.
Save to Pinterest This dish marked the first time my youngest child actually asked for seconds of carrots. Seeing the family pass platters around the table and linger long after the food was gone was the real victory.
Getting the Sear Right
Starting with a screaming hot oven is the trick to that beautiful dark crust on the outside of the beef. It mimics the sear you would get in a pan on the stove without the mess.
The Vegetable Mix
Do not overcrowd the roasting pan or the vegetables will steam instead of roast. Giving them space allows the hot air to circulate and create those crispy edges we all love.
Perfecting the Gravy
Lumps in the gravy happen when you dump the flour in all at once. Whisking the flour into the melted butter to form a paste first creates a smooth base for the liquid.
- Taste the gravy before serving to adjust the salt level.
- If it is too thick splash in a little more stock or water.
- Straining it through a sieve makes it silky smooth.
Save to Pinterest I hope this roast brings as much warmth to your table as it has to mine. Enjoy every bite of this hearty classic.
Recipe Questions & Answers
- → What cut of beef works best?
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Sirloin, ribeye, or top rump cuts are ideal for roasting. These cuts remain tender and juicy throughout the cooking process while developing excellent flavor.
- → How do I know when the beef is done?
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Use a meat thermometer for accuracy. Medium rare reaches 60°C (140°F), medium reaches 65°C (145°F). For medium doneness as specified, aim for 60-65°C internal temperature.
- → Can I prepare vegetables ahead?
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Yes, peel and cut the vegetables earlier in the day. Keep them submerged in cold water to prevent browning. Pat them dry thoroughly before tossing with oil and seasoning.
- → What if I don't have a roasting pan with rack?
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You can use a regular roasting pan or baking dish. Place carrots and onions underneath the beef to elevate it slightly. The vegetables will catch the drippings and become even more flavorful.
- → How long should I rest the beef?
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Rest for at least 15 minutes covered loosely with foil. This allows juices to redistribute throughout the meat, ensuring each slice remains moist and tender.
- → Can I make this gluten-free?
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Absolutely. Simply substitute regular flour with gluten-free flour when making the gravy. Ensure your Worcestershire sauce and beef stock are certified gluten-free as well.
