Classic Roast Dinner

Master the art of Sunday comfort food with this Classic Roast Dinner, a quintessential recipe combining tender roast beef, perfectly crispy potatoes, and a medley of caramelized root vegetables. Infused with the earthy aroma of fresh rosemary and served alongside vibrant, butter-drizzled broccoli, this dish is a show-stopping centerpiece for any gathering. Complete with a rich, homemade beef gravy crafted from savory drippings, this recipe transforms a simple meal into a heartwarming feast. Whether you like your beef rare, medium, or well done, this traditional family favorite is easy to customize and perfect for cozy occasions. With step-by-step instructions and timeless flavors, this roast dinner guarantees a stress-free way to impress your guests.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

Ingredients

• 1.5 kg beef joint (preferably rib or sirloin)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 3 rosemary sprigs
• 1 kg large potatoes
• 4 carrots
• 2 parsnips
• 1 head broccoli
• 2 tbsp all-purpose flour
• 500 ml beef stock
• 30 g butter
• 100 ml milk

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Rub the beef joint with olive oil, salt, and black pepper. Insert rosemary sprigs into the beef.

Step 3

Place the beef on a roasting rack inside a baking tray and roast in the oven for approximately 60 minutes for rare, 75 minutes for medium, or 90 minutes for well done.

Step 4

While the beef is roasting, peel the potatoes and cut into evenly sized pieces. Boil them in salted water for 10 minutes, then drain and let steam dry.

Step 5

Toss the drained potatoes in a little olive oil, salt, and any leftover rosemary leaves, then spread out on a separate baking tray.

Step 6

After the beef has been cooking for 30 minutes, add the potatoes to the oven to roast for the remaining time.

Step 7

Peel and slice the carrots and parsnips, and cut the broccoli into florets. Toss carrots and parsnips with olive oil and place on another baking tray.

Step 8

In the last 40 minutes of roasting, add the tray of carrots and parsnips to the oven.

Step 9

When the beef is cooked to your liking, remove from oven, cover with foil and let rest for at least 15 minutes.

Step 10

While the beef is resting, boil the broccoli florets in salted water for about 5 minutes until tender, then drain.

Step 11

Once the potatoes, carrots, and parsnips are golden and crispy, remove from oven.

Step 12

For the gravy, place the beef roasting tray over medium heat on the stove. Add flour, stirring to combine with the beef drippings.

Step 13

Gradually pour in the beef stock while stirring to create a smooth gravy. Allow to simmer and thicken, seasoning to taste.

Step 14

For creamier vegetables, melt the butter in a saucepan, add the milk, and heat through, then drizzle over cooked broccoli before serving.

Step 15

Slice the beef thinly and serve with roasted potatoes, carrots, parsnips, broccoli, and gravy.

Nutrition Facts

Serving size	(3140.6g)

Amount per serving	% Daily Value*
Calories	4553.3

Total Fat 329.9g	0%
Saturated Fat 135.0g	0%
Polyunsaturated Fat 6.5g
Cholesterol 836.2mg	0%
Sodium 8482.1mg	0%
Total Carbohydrate 122.0g	0%
Dietary Fiber 29.4g	0%
Total Sugars 39.6g
Protein 251.4g	0%

Vitamin D 50.2IU	0%
Calcium 705.1mg	0%
Iron 29.9mg	0%
Potassium 5857.3mg	0%

*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.

Source of Calories

Fat: 66.5%

Protein: 22.5%

Carbs: 10.9%