British Sunday Roast
A traditional English Roast Beef with Vegetables
Equipment
- 1 Roasting Pan with rack
Ingredients
- 1 3-pound (approx) beef rump or round roast, preferably tied with twine
- 1 lb 1 pound medium carrots (6 to 8)
- 1 lb 1 pound medium parsnips (4 to 5)
- 3 lb Yukon gold potatoes
- 3 lg cloves garlic
- 3-4 tblsp olive oil
- 3 sprigs Fresh Rosemary plus more for garnish
For the Horseradish Sauce
- 1/2 lemon
- 1 tsp chives
- 1/2 cup sour cream
- 1/4 cup prepared horseradish
- 1 tblsp water
- 1/2 tsp kosher salt more or less to taste
- ground black pepper
For the Gravy
- 2 cups beef broth
- 2 tblsp cornstarch
- 2 tblsp Worcestershire sauce
Instructions
For the Roast
- Pat 1 beef rump or round roast (about 3 pounds) completely dry with paper towels. Season all over with 2 teaspoons kosher salt and 1/4 teaspoon black pepper. Leave the roast at room temperature for at least 1 hour and up to 2 hours. While it rests, peel 1 pound medium carrots and 1 pound medium parsnips. Cut them in half crosswise, then slice each piece in half or quarters lengthwise so all the pieces are roughly the same size. SLice the brussel sprouts in half and set aside. Move an oven rack to the center position and preheat the oven to 375ºF.
- Finely chop 3 garlic cloves. Strip the leaves from 3 sprigs of fresh rosemary and chop them finely (you should have 2 to 3 tablespoons). Stir the garlic, rosemary, and 1 tablespoon of the olive oil together in a small bowl. Rub this mixture all over the roast, then place the meat fat-side up in the center of a roasting pan or a rimmed baking sheet.
- Scatter the carrots and parsnips around the roast. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper, and toss so the vegetables are evenly coated. Spread them out into a single, even layer.
- Roast until the outside of the beef is browned, about 30 minutes. Turn the oven down to 275ºF. Add the brussel sprouts to the vegetables in the pan and continue roasting until the meat is medium rare and an instant-read thermometer inserted in the thickest part reads 125ºF, about 1 hour more (start checking after 30 minutes). While the beef finishes cooking, prepare the horseradish sauce.
- The roast is now ready to serve.
Make the Horseradish Sauce
- Squeeze 1/2 medium lemon into a medium bowl to get 1 tablespoon juice. Finely chop chives from 1 small bunch until you have 1 tablespoon. Add the chives, 1/2 cup crème fraîche or sour cream, 1/4 cup prepared horseradish, 1 tablespoon water, and 1/2 teaspoon kosher salt to the bowl. Stir until smooth. Taste and adjust with more kosher salt and freshly ground black pepper if needed.
Make the Gravy
- When the roast is done and 'resting' Whisk 1/4 cup of the beef broth and 2 tablespoons cornstarch together in a small bowl until no lumps remain, set aside. Next, ladle some of the pan drippings into a saucepan. Add the remaining 1 3/4 cups beef broth and 2 tablespoons Worcestershire sauce. Bring to a boil over medium-high heat. Slowly whisk in the cornstarch mixture.
- Lower the heat to medium and simmer until the gravy thickens enough to coat the back of a spoon, about 8 minutes. Taste and season with kosher salt and black pepper as needed. Take the pan off the heat and cover to keep warm. Transfer to a gravy boat when serving the roast. .
The Roast is Now Ready to Serve
- Transfer the roast to a clean cutting board and slice across the grain into 1/4-inch-thick slices. Serve on a platter with the carrots, parsnips, brussel sprouts, crispy potatoes, gravy, horseradish sauce, and Yorkshire pudding. Just before serving, lightly sprinkle the beef with flaky salt and garnish with fresh rosemary sprigs, if desired. Make sure to serve with fresh home made Yorkshire Pudding
Notes
For a truly authentic British Sunday Lunch experience serve this amazing Roast and veggies with super easy Yorkshire Pudding recipe