Scottish Sunday After Church Roast Beef
Bring tradition and flavor to your table with this "Scottish Sunday After Church Roast Beef" recipe, a comforting classic that’s perfect for a family gathering or special occasion. This dish features a tender, herb-crusted boneless beef roast seasoned with fresh rosemary and thyme, paired with a medley of caramelized vegetables and a rich red wine gravy. Each element is carefully prepared, from the perfectly roasted beef to the silky gravy made with deglazed pan drippings. Ready in just over two hours, this recipe is an ode to Scottish Sunday roasts, blending simplicity and indulgence for a meal that’s as nourishing as it is memorable. Serve it with your favorite sides such as creamy mashed potatoes or Yorkshire puddings for a truly authentic experience.
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Recipe Information
Ingredients
- 1.5 kg boneless beef roast (topside or sirloin)
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper, freshly ground
- 3 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 4 medium carrots, peeled and halved
- 2 medium onions, quartered
- 2 stalks celery stalks, cut into large pieces
- 500 ml beef stock
- 250 ml red wine
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
Instructions
Preheat your oven to 180°C (350°F).
Remove the beef roast from the fridge 30 minutes before cooking to bring it to room temperature.
Rub the roast with olive oil, salt, black pepper, minced garlic, chopped rosemary, and thyme to coat evenly.
Place the carrots, onions, and celery in the bottom of a roasting pan to form a bed for the beef.
Position the beef on top of the vegetables in the roasting pan.
Roast the beef in the preheated oven for 20 minutes per 500g for medium-rare (or adjust cooking time to your desired level of doneness). Use a meat thermometer to check doneness: 55°C (130°F) for medium-rare, 60°C (140°F) for medium.
During the last 30 minutes of roasting, pour 250ml of the beef stock and the red wine into the pan to deglaze the drippings and enhance the flavor.
Once the beef is cooked to your liking, remove it from the oven and transfer it to a cutting board. Cover it loosely with foil and allow it to rest for 15 minutes.
While the beef rests, strain the pan juices into a saucepan to separate the liquid. Discard the vegetables.
Place the saucepan over medium heat and whisk in the flour and butter to form a smooth paste.
Gradually add the remaining beef stock while whisking to create a rich gravy. Cook for another 5 minutes until the gravy thickens to your desired consistency, then season to taste.
Slice the beef thinly and serve with the gravy drizzled on top.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 7764 mg | 338% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 25.4 g | ||
| Protein | 404.1 g | 808% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 44.1 mg | 245% | |
| Potassium | 6981 mg | 149% | |
*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.
