Classic British Sunday Roast

Step 1

Preheat oven to 200°C (180°C fan/gas mark 6).

Step 2

Remove beef from refrigerator 30 minutes before cooking. Pat dry with paper towels.

Step 3

Season beef generously all over with salt, pepper, and rub with crushed garlic.

Step 4

Place fresh thyme and rosemary sprigs on top of the roast. Drizzle with olive oil.

Step 5

Place beef on a roasting rack in a large roasting pan. Roast for 20 minutes until browned.

Step 6

Reduce oven temperature to 160°C (140°C fan). Continue roasting for 1 hour 20 minutes for medium-rare (60°C internal temp), or longer for well-done.

Step 7

Remove beef from oven and tent loosely with foil. Rest for 20 minutes before carving.

Step 8

While beef is resting, toss potatoes, carrots, parsnips, and onions with beef dripping, salt, and pepper.

Step 9

Spread vegetables in a single layer on a baking tray. Roast at 200°C for 40-45 minutes until golden and crispy, stirring halfway.

Step 10

Place roasting pan on stovetop over medium heat. Add flour and stir for 1 minute to create a paste.

Step 11

Gradually whisk in red wine and beef stock, scraping up browned bits from the pan.

Step 12

Simmer for 5-7 minutes until gravy thickens. Stir in Worcestershire sauce. Season with salt and pepper to taste.

Step 13

Carve beef into thick slices. Arrange on a warm serving platter with roasted vegetables.

Step 14

Pour gravy into a warm jug and serve alongside. Enjoy with Yorkshire puddings if desired.