Mediterranean Diet Classic Sunday Roast with Vegetables and Gravy
Elevate your Sunday dinner with the Mediterranean Diet Classic Sunday Roast with Vegetables and Gravy—a wholesome twist on the traditional roast. Perfectly seasoned beef sirloin is roasted to juicy perfection alongside a medley of vibrant vegetables, including carrots, red onions, new potatoes, bell peppers, and zucchini, all lightly coated in olive oil for a healthy Mediterranean flair. Infused with garlic and fresh rosemary, this dish delivers aromatic richness with every bite. The homemade gravy, crafted from pan drippings, red wine, and beef stock, adds a luxurious finishing touch. Ready in just 2 hours, this nutrient-packed, crowd-pleasing recipe is ideal for gatherings or a cozy family meal.
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Recipe Information
Ingredients
- 2 pounds Beef sirloin roast
- 3 tablespoons Olive oil
- 4 whole Garlic cloves
- 3 sprigs Fresh rosemary
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 large Carrots
- 2 large Red onions
- 1.5 pounds New potatoes
- 2 large Bell peppers
- 2 medium Zucchini
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef stock
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 425°F (220°C).
Pat the beef roast dry with paper towels. Rub it all over with 2 tablespoons of olive oil, salt, and pepper.
Place the beef in a roasting pan. Insert the garlic cloves into small incisions in the meat and tuck the rosemary sprigs underneath.
Roast the beef in the oven for 15 minutes, then reduce the temperature to 350°F (175°C).
Meanwhile, prepare the vegetables: Peel and slice the carrots into thick sticks, peel and quarter the red onions, cut the potatoes into halves, slice the bell peppers into strips, and slice the zucchini into rounds.
In a large mixing bowl, toss the vegetables with the remaining tablespoon of olive oil, a pinch of salt, and pepper.
After the beef has cooked at 350°F for 40 minutes, add the seasoned vegetables around the meat in the roasting pan.
Continue roasting for another 45 minutes or until a meat thermometer reads 135°F (57°C) for medium-rare.
Remove the pan from the oven, transfer the roast and vegetables to a serving platter, and cover with foil to rest.
To make the gravy, place the roasting pan on the stovetop over medium heat. Add the tomato paste, stirring to incorporate with the drippings.
Sprinkle the flour into the pan, stirring continuously for 2 minutes until a roux forms.
Slowly pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
Add the beef stock and bring to a boil, then lower the heat and simmer for 10 minutes until the gravy thickens.
Strain the gravy through a sieve into a serving jug, discarding any solids.
Slice the rested beef roast against the grain and serve with the roasted vegetables and gravy.
Nutrition Facts
Calories |
3579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 11125 mg | 484% | |
| Total Carbohydrate | 260.1 g | 95% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 84.3 g | ||
| Protein | 245.9 g | 492% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 564 mg | 43% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 9768 mg | 208% | |
*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.
