Mediterranean Diet Classic Sunday Roast with Vegetables and Gravy

Savor the flavors of the Mediterranean with this updated take on a classic Sunday roast. Our Mediterranean Diet Classic Sunday Roast with Vegetables and Gravy features a tender 2-pound beef sirloin, seasoned with aromatic rosemary, garlic, and olive oil for a healthy, flavor-packed centerpiece. Paired with a vibrant medley of roasted vegetables—carrots, bell peppers, zucchini, and more—this dish combines wholesome ingredients with bold Mediterranean flair. The rich, silky gravy made from beef drippings, red wine, and tomato paste elevates the meal to gourmet status. Perfectly balanced for a Mediterranean diet, this comforting, nutritious roast is ideal for entertaining or a cozy family dinner. Ready in 2.5 hours and serving up to six, it’s the ultimate blend of tradition and freshness.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 pounds Beef sirloin roast
• 3 tablespoons Olive oil
• 4 whole Garlic cloves
• 3 sprigs Fresh rosemary
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 4 large Carrots
• 2 large Red onions
• 1.5 pounds New potatoes
• 2 large Bell peppers
• 2 medium Zucchini
• 2 tablespoons Tomato paste
• 1 cup Red wine
• 2 cups Beef stock
• 2 tablespoons All-purpose flour

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the beef roast dry with paper towels. Rub it all over with 2 tablespoons of olive oil, salt, and pepper.

Step 3

Place the beef in a roasting pan. Insert the garlic cloves into small incisions in the meat and tuck the rosemary sprigs underneath.

Step 4

Roast the beef in the oven for 15 minutes, then reduce the temperature to 350°F (175°C).

Step 5

Meanwhile, prepare the vegetables: Peel and slice the carrots into thick sticks, peel and quarter the red onions, cut the potatoes into halves, slice the bell peppers into strips, and slice the zucchini into rounds.

Step 6

In a large mixing bowl, toss the vegetables with the remaining tablespoon of olive oil, a pinch of salt, and pepper.

Step 7

After the beef has cooked at 350°F for 40 minutes, add the seasoned vegetables around the meat in the roasting pan.

Step 8

Continue roasting for another 45 minutes or until a meat thermometer reads 135°F (57°C) for medium-rare.

Step 9

Remove the pan from the oven, transfer the roast and vegetables to a serving platter, and cover with foil to rest.

Step 10

To make the gravy, place the roasting pan on the stovetop over medium heat. Add the tomato paste, stirring to incorporate with the drippings.

Step 11

Sprinkle the flour into the pan, stirring continuously for 2 minutes until a roux forms.

Step 12

Slowly pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.

Step 13

Add the beef stock and bring to a boil, then lower the heat and simmer for 10 minutes until the gravy thickens.

Step 14

Strain the gravy through a sieve into a serving jug, discarding any solids.

Step 15

Slice the rested beef roast against the grain and serve with the roasted vegetables and gravy.

Nutrition Facts

Serving size	(3904.0g)

Amount per serving	% Daily Value*
Calories	3579.0

Total Fat 154.6g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 4.6g
Cholesterol 680.4mg	0%
Sodium 11124.6mg	0%
Total Carbohydrate 260.1g	0%
Dietary Fiber 36.3g	0%
Total Sugars 84.3g
Protein 245.9g	0%

Vitamin D 63.5IU	0%
Calcium 564.5mg	0%
Iron 37.7mg	0%
Potassium 9768.4mg	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: 40.7%

Protein: 28.8%

Carbs: 30.5%