Classic Sunday Roast with Vegetables and Gravy

Bring the heartwarming tradition of family dining to your table with this Classic Sunday Roast with Vegetables and Gravy. Featuring a succulent ribeye beef roast seasoned with aromatic rosemary and garlic, this dish is roasted to perfection alongside a medley of golden potatoes, sweet carrots, and caramelized onions. The rich, velvety gravy, infused with beef drippings and a touch of red wine, completes this quintessential comfort meal. Perfectly balanced in flavors and textures, this recipe is a celebration of simple yet elegant cooking. Ideal for gatherings and holidays, it delivers mouthwatering results while making your home smell absolutely divine. Sunday dinner has never tasted better!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 8

Ingredients

• 2 kg ribeye beef roast
• 2 tbsp salt
• 1 tbsp black pepper
• 3 tbsp olive oil
• 4 sprigs fresh rosemary
• 4 cloves garlic
• 1 kg potatoes
• 0.5 kg carrots
• 2 medium onion
• 3 tbsp all-purpose flour
• 500 ml beef stock
• 250 ml red wine

Directions

Step 1

Preheat your oven to 220°C (425°F).

Step 2

Season the ribeye beef roast with salt and black pepper, ensuring an even coating all over the surface.

Step 3

Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Sear the beef roast on all sides until browned, about 4-5 minutes per side.

Step 4

Transfer the seared beef onto a roasting tray. Add rosemary sprigs and peeled, smashed garlic cloves around the beef.

Step 5

Peel and cut the potatoes into quarters. Peel and chop the carrots into large chunks. Peel and quarter the onions.

Step 6

In a large mixing bowl, toss the potatoes, carrots, and onions with the remaining tablespoon of olive oil, salt, and pepper.

Step 7

Arrange the vegetables around the beef on the roasting tray. Place the tray on the middle rack of the preheated oven.

Step 8

Roast at 220°C (425°F) for 20 minutes, then reduce the oven temperature to 180°C (350°F). Continue to roast for another 1 hour and 45 minutes, or until the internal temperature of the beef reaches 55°C (130°F) for medium-rare.

Step 9

Once cooked, remove the beef from the oven, cover it loosely with foil, and let it rest for 20-30 minutes before carving.

Step 10

Meanwhile, make the gravy: Place the roasting tray on the stovetop over medium heat. Sprinkle the flour over the pan juices and vegetables, stirring well to combine.

Step 11

Gradually add the beef stock and red wine, stirring constantly to prevent lumps. Bring to a simmer and cook for about 10 minutes until the gravy thickens. Strain the gravy into a saucepan, discarding the solids.

Step 12

Carve the rested beef and serve it with the roasted vegetables and warm gravy.

Nutrition Facts

Serving size	(4681.1g)

Amount per serving	% Daily Value*
Calories	7833.9

Total Fat 516.7g	0%
Saturated Fat 201.8g	0%
Polyunsaturated Fat 4.6g
Cholesterol 1600mg	0%
Sodium 17617.7mg	0%
Total Carbohydrate 322.3g	0%
Dietary Fiber 43.3g	0%
Total Sugars 51.4g
Protein 433.5g	0%

Vitamin D 0IU	0%
Calcium 715.4mg	0%
Iron 70.9mg	0%
Potassium 14572.1mg	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: 60.6%

Protein: 22.6%

Carbs: 16.8%