Description
A classic and flavorful Sunday roast, perfect for a family gathering.
Ingredients
Scale
- 2 lbs beef roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 lb potatoes, quartered
- 0.5 lb carrots, chopped
- 0.5 lb parsnips, chopped
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the beef roast dry with paper towels.
- In a small bowl, mix together olive oil, salt, pepper, garlic powder, and onion powder.
- Rub the spice mixture all over the beef roast.
- Place the seasoned roast in a roasting pan.
- Arrange the potatoes, carrots, and parsnips around the roast.
- Tuck the rosemary and thyme sprigs among the vegetables.
- Roast for 1 hour and 15 minutes, or until the internal temperature of the beef reaches your desired doneness (135°F for medium-rare).
- Remove the roast from the oven and let it rest for 10-15 minutes before carving.
- Serve the roast with the roasted vegetables.
Notes
- For a crispier exterior on the vegetables, you can toss them with a little extra olive oil before roasting.
- If you prefer a more well-done roast, increase the cooking time accordingly.
- Consider making a gravy from the pan drippings for an extra layer of flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4 oz beef, 1 cup vegetables
- Calories: 550
- Sugar: 8g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Sunday roast, beef roast, roasted vegetables, classic dinner, family meal