Classic Roast Dinner
Bring the timeless comfort of a **Classic Roast Dinner** to your table with this mouthwatering recipe that's perfect for Sunday gatherings or special occasions. Featuring a succulent beef joint—seasoned with olive oil, rosemary, and black pepper—roasted to perfection, this dish is paired with crispy golden potatoes, caramelized carrots and parsnips, and tender steamed broccoli. The rich, homemade beef gravy elevates every bite, while the option to drizzle buttery milk over the broccoli adds a creamy twist. With a combination of traditional flavors, straightforward steps, and a feast-worthy presentation, this roast dinner is a hearty, crowd-pleasing centerpiece that offers the ultimate cozy dining experience. Perfect for creating lasting memories with family and friends, this recipe is your go-to for mastering the art of a classic roast!
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Recipe Information
Ingredients
- 1.5 kg beef joint (preferably rib or sirloin)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 3 rosemary sprigs
- 1 kg large potatoes
- 4 carrots
- 2 parsnips
- 1 head broccoli
- 2 tbsp all-purpose flour
- 500 ml beef stock
- 30 g butter
- 100 ml milk
Instructions
Preheat your oven to 200°C (392°F).
Rub the beef joint with olive oil, salt, and black pepper. Insert rosemary sprigs into the beef.
Place the beef on a roasting rack inside a baking tray and roast in the oven for approximately 60 minutes for rare, 75 minutes for medium, or 90 minutes for well done.
While the beef is roasting, peel the potatoes and cut into evenly sized pieces. Boil them in salted water for 10 minutes, then drain and let steam dry.
Toss the drained potatoes in a little olive oil, salt, and any leftover rosemary leaves, then spread out on a separate baking tray.
After the beef has been cooking for 30 minutes, add the potatoes to the oven to roast for the remaining time.
Peel and slice the carrots and parsnips, and cut the broccoli into florets. Toss carrots and parsnips with olive oil and place on another baking tray.
In the last 40 minutes of roasting, add the tray of carrots and parsnips to the oven.
When the beef is cooked to your liking, remove from oven, cover with foil and let rest for at least 15 minutes.
While the beef is resting, boil the broccoli florets in salted water for about 5 minutes until tender, then drain.
Once the potatoes, carrots, and parsnips are golden and crispy, remove from oven.
For the gravy, place the beef roasting tray over medium heat on the stove. Add flour, stirring to combine with the beef drippings.
Gradually pour in the beef stock while stirring to create a smooth gravy. Allow to simmer and thicken, seasoning to taste.
For creamier vegetables, melt the butter in a saucepan, add the milk, and heat through, then drizzle over cooked broccoli before serving.
Slice the beef thinly and serve with roasted potatoes, carrots, parsnips, broccoli, and gravy.
Nutrition Facts
Calories |
965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.3 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 152 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2278 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
