Beef
Ultimate Sunday Roast Recipe (Beef Roast) – Gather and Feast
For many, Sunday roast recipe elicits fond food memories. When prepared well, it becomes a comforting ritual that brings family and friends together. This guide will teach you how to create a roast that tastes as good as those nostalgic feasts of the past.
You’ll learn how to select the perfect cut of meat and prep it for succulent, fall-apart tenderness. We’ll cover roasting techniques, essential equipment, and pro tips for maximizing flavor. You’ll also find the secrets to roast veggies worthy of those tender slices of meat.
Follow along and you’ll gain the ability to execute impressive, full-flavored Sunday roasts. Let’s dive in to rediscover this cherished culinary tradition.
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Choosing the Star of Your Roast
Selecting the right cut of meat lays the foundation for success:
- Popular options – Prime rib, pork loin, leg of lamb, whole chicken
- Budget – Inexpensive to lavish centerpiece choices
- Party size – Pick a roast size suitable for your guests
- Prep required – Some meats need more trimming or seasoning
For special events, a show-stopping prime rib is classic. Pork loin offers a more budget-minded option. Add personality with a signature dry rub or marinade.
Gearing Up with Key Equipment
A proper cooking vessel and temperature control are essential:
- Roasting pan – Stainless steel or enameled cast iron
- Rack – Elevates meat for air circulation
- Reliable oven – Accurate temperature settings
- Essentials – Meat thermometer, basting spoon, carving tools
Quality equipment removes variables when cooking this centerpiece dish. Now let’s get the meat ready for the oven.
How to Make Sunday Roast Recipe (Beef Roast)
Pre-Oven Prep for Success
Proper prep sets you up for the perfect roast:
- Trim excess fat and skin to prevent burning
- Pat dry and generously season with salt and pepper
- Coat with spices or herbs for added flavor
- Refrigerate uncovered to dry out exterior
- Bring to room temp before roasting for even cooking
The reverse sear method yields incredibly tender and juicy results:
- Roast at 275F until center is 10 degrees below target temp
- Allow to rest for 10-15 minutes
- Sear all sides in a hot pan to finish
Now we’re ready to execute the roast and achieve culinary greatness.
Mastering the Art of Roasting
Achieving the perfect roast requires monitoring temperature and using a few key techniques:
- Determine target internal temp for your chosen protein
- Preheat oven to 450F, then reduce heat for ideal browning
- Use a meat thermometer to monitor doneness
- Baste every 30 mins with pan drippings for moisture
- Cook to 5 degrees below target temp, then rest before searing
Approximate roasting times per pound:
| Protein | Oven Temp | Roast Time |
|---|---|---|
| Beef Rib Roast | 300F | 15-18 minutes |
| Pork Loin | 325F | 20 minutes |
| Leg of Lamb | 325F | 18-20 minutes |
| Chicken | 375F | 18-22 minutes |
With experience, you’ll learn to gauge doneness through sight and feel. Now for some pro tips.
Expert Advice for Perfection
Take your roast to the next level with these insider tricks:
- Dry brine overnight for enhanced flavor and moisture
- Cook at a lower temp for more even, tender results
- Let rest before slicing so juices redistribute
Doneness tests:
- Temperature it in the thickest part
- Check juices to see if clear or pink
- Finger-test level of firmness
- Jiggle poultry joints
Flavor boosts:
- Stuff herbs and garlic under the skin
- Coat with bold rubs like coffee or chili
- Glaze with sweet jams or chutneys
Once you’ve mastered the basics, get creative with flavors!
The Perfect Roast Veggie Sidekicks
No Sunday roast is complete without crispy roast veggies:
- Root veggies like carrot, parsnip, potato
- Spring veggies – brussels sprouts, green beans
- Aromatic alliums – onion, garlic, shallots
Prep for delicious results:
- Peel and cut uniformly for even cooking
- Toss with oil, salt, pepper, herbs
- Roast at high heat, 425-450F
- Stir halfway through roasting
Vary the veggie mix and seasonings for new flavors. Finally, let’s cover how to make gravy.
Gravy For Sunday Roast Recipe (Beef Roast)
Gravy brings the whole meal together:
- Use drippings to build deep flavor
- Whisk in flour and cook to thicken
- Add broth and seasonings – salt, pepper, herbs
- Simmer until thickened into a luscious sauce
Gravy variations:
- Red wine or port gravy
- Mushroom or onion gravy
- Cranberry or apple gravy
Get creative with unique ingredients like miso or sun dried tomatoes!
FAQs About Sunday Roast Recipe
What cut of beef is best for Sunday Roast?
The most traditional and popular cut of beef for Sunday roasts in the UK is rib of beef. Other good options are sirloin roast, rump roast, and topside roast. Rib of beef is valued for its tenderness and flavor.
What kind of roast is a Sunday Roast?
A Sunday roast refers to the traditional British Sunday meal of roasted meat, potatoes, vegetables and gravy. It is a classic meal centered around a large roasted joint of meat.
What is the most popular Sunday roast?
The most popular Sunday roasts are roast beef, roast chicken, and roast pork. Roast beef is considered the traditional British Sunday roast.
What is the most flavorful and tender beef roast?
For a flavorful and tender beef roast, rib of beef is likely the best option. The rib section contains marbled fat which keeps the meat moist and adds flavor. Other very good cuts are sirloin tip or topside which are leaner but still tender. Slow roasting and basting helps keep any cut of beef roast tender and juicy.
Conclusion: Sunday Roast Recipe (Beef Roast)
Executing a perfect Sunday roast requires selecting and prepping the meat properly, managing temperature, and letting it rest. Crispy veggies, rich gravy, and good company complete the nostalgic experience. Use this guide to share time-honored roasting techniques with family and friends.
Ingredients
- For the Beef:
- 1 (3-4 pound) boneless beef chuck roast or rump roast
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 sprigs fresh rosemary
- 4 cloves garlic, peeled and smashed
- For the Vegetables:
- 4 medium carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 red onions, peeled and cut into wedges
- 1 bulb of garlic, halved crosswise
- 4 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- For the Gravy (Optional):
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/4 cup red wine (optional)
- 1 tablespoon Worcestershire sauce (optional)
- Salt and freshly ground black pepper, to taste
- For Serving (Optional):
- Yorkshire puddings (recipe not included)
- Horseradish sauce (store-bought or homemade)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the Beef: Pat the roast dry with paper towels and season generously with salt and pepper. Rub the olive oil all over the roast.
- Sear the Beef (Optional): In a large skillet heated over medium-high heat, sear the beef on all sides for a nice browned crust (about 2-3 minutes per side). This step is optional but adds flavor. Transfer the seared roast to a roasting pan.
- Add Vegetables: Scatter the carrots, potatoes, onion wedges, and garlic bulb around the roast in the roasting pan. Drizzle the vegetables with olive oil and season with salt and pepper. Nestle the rosemary sprigs around the roast.
- Roast the Beef: Place the roasting pan in the preheated oven and roast for the following approximate times, depending on desired doneness:
- For rare: 20-25 minutes per pound (internal temperature of 125°F)
- For medium-rare: 25-30 minutes per pound (internal temperature of 135°F)
- For medium: 30-35 minutes per pound (internal temperature of 145°F)
- For well-done: 35-40 minutes per pound (internal temperature of 160°F)
- Rest the Meat: Once the desired internal temperature is reached, remove the roast from the oven and transfer it to a cutting board. Tent the roast loosely with foil and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- Make Gravy (Optional): While the meat rests, you can prepare gravy using the pan drippings. Here's a simple method:
- In the roasting pan, whisk together the flour and pan drippings over medium heat. Cook for 1-2 minutes, stirring constantly, until the flour becomes golden brown.
- Gradually whisk in the beef broth, red wine (if using), and Worcestershire sauce (if using). Bring to a simmer and cook for 5-7 minutes, or until the gravy thickens to your desired consistency. Season with salt and pepper to taste. Strain the gravy if desired.
- Serve: Carve the rested roast against the grain and serve with roasted vegetables, Yorkshire puddings (if desired), and gravy (if desired). Horseradish sauce is also a traditional accompaniment.
Notes
- The roasting times provided are estimates and may vary depending on the size and shape of your roast, as well as your oven's accuracy. It's important to use a meat thermometer to check the internal temperature for the most accurate doneness.
- For extra flavor, you can add other vegetables to the roasting pan, such as parsnips, turnips, or Brussels sprouts.
- If you don't want to make gravy, you can use store-bought gravy instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave.
Nutrition Facts
Sunday Roast Recipe (Beef Roast)
Serves: 4-6 servings
|
Amount Per Serving: 6-8 ounces cooked beef per person
|
||
|---|---|---|
| Calories | 500-700 | |
| % Daily Value* | ||
| Total Fat 30-50g | 46.2% | |
| Saturated Fat 10-20g | 50% | |
| Trans Fat 0g | ||
| Cholesterol 100-150mg | 33.3% | |
| Sodium 400-800mg | 16.7% | |
| Total Carbohydrate 40-60g | 13.3% | |
| Dietary Fiber 5-10g | 20% | |
| Sugars 10-15g | ||
| Protein 40-50g | ||
| Vitamin A Low | Vitamin C Moderate | |
| Calcium Moderate amount | Iron Excellent source | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me