Classic Sunday Roast with Vegetables and Gravy
Elevate your weekend with this **Classic Sunday Roast with Vegetables and Gravy**, a timeless centerpiece for any family gathering. Featuring a perfectly seasoned and seared ribeye beef roast, this recipe balances savory, herbaceous flavors with the comforting warmth of roasted potatoes, carrots, and onions. Infused with fresh rosemary and garlic, the roast is slow-cooked to tender perfection, ensuring a juicy, flavorful bite every time. The dish is brought together with a rich, velvety homemade gravy made from red wine, beef stock, and pan drippings for an indulgent finish. With just 30 minutes of prep time and easy-to-follow steps, this hearty roast is ideal for impressing your loved ones. Serve it alongside the caramelized vegetables and a generous splash of gravy for a meal that's as satisfying as it is memorable. Perfect for Sunday dinners, holidays, or any special occasion!
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Recipe Information
Ingredients
- 2 kg ribeye beef roast
- 2 tbsp salt
- 1 tbsp black pepper
- 3 tbsp olive oil
- 4 sprigs fresh rosemary
- 4 cloves garlic
- 1 kg potatoes
- 0.5 kg carrots
- 2 medium onion
- 3 tbsp all-purpose flour
- 500 ml beef stock
- 250 ml red wine
Instructions
Preheat your oven to 220°C (425°F).
Season the ribeye beef roast with salt and black pepper, ensuring an even coating all over the surface.
Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.
Transfer the seared beef onto a roasting tray. Add rosemary sprigs and peeled, smashed garlic cloves around the beef.
Peel and cut the potatoes into quarters. Peel and chop the carrots into large chunks. Peel and quarter the onions.
In a large mixing bowl, toss the potatoes, carrots, and onions with the remaining tablespoon of olive oil, salt, and pepper.
Arrange the vegetables around the beef on the roasting tray. Place the tray on the middle rack of the preheated oven.
Roast at 220°C (425°F) for 20 minutes, then reduce the oven temperature to 180°C (350°F). Continue to roast for another 1 hour and 45 minutes, or until the internal temperature of the beef reaches 55°C (130°F) for medium-rare.
Once cooked, remove the beef from the oven, cover it loosely with foil, and let it rest for 20-30 minutes before carving.
Meanwhile, make the gravy: Place the roasting tray on the stovetop over medium heat. Sprinkle the flour over the pan juices and vegetables, stirring well to combine.
Gradually add the beef stock and red wine, stirring constantly to prevent lumps. Bring to a simmer and cook for about 10 minutes until the gravy thickens. Strain the gravy into a saucepan, discarding the solids.
Carve the rested beef and serve it with the roasted vegetables and warm gravy.
Nutrition Facts
Calories |
7834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.7 g | 662% | |
| Saturated Fat | 201.8 g | 1009% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 17618 mg | 766% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 51.4 g | ||
| Protein | 433.5 g | 867% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 70.9 mg | 394% | |
| Potassium | 14572 mg | 310% | |
*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.
