Sunday roast

Ingredients for a Classic Sunday Roast

For the Roast:

  • 3-4 lb (1.5-2 kg) beef rib roast, pork loin, or chicken (your choice)
  • 2 tbsp olive oil
  • 2-3 cloves garlic, minced
  • 1 tbsp fresh rosemary (or 1 tsp dried)
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • Salt and pepper, to taste

For the Vegetables:

  • 4 large potatoes, peeled and cut into chunks
  • 4 large carrots, peeled and cut into chunks
  • 1 large onion, peeled and quartered
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the Gravy (Optional):

  • 2 tbsp meat drippings or butter
  • 2 tbsp flour
  • 2 cups beef or chicken broth
  • 1 tsp Worcestershire sauce
  • Salt and pepper, to taste

Step-by-Step Directions

1. Prepare and Roast the Meat

  1. Preheat the oven: Preheat your oven to 450°F (230°C).
  2. Season the meat: Rub the roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Roast: Place the meat in a roasting pan. Roast at 450°F (230°C) for 15 minutes to sear the outside, then reduce the temperature to 350°F (175°C). Continue roasting until the internal temperature reaches your desired doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. The total cooking time will vary depending on the type and size of the meat.
  4. Rest: Remove the roast from the oven and cover it loosely with foil. Let it rest for 15-20 minutes before carving. This step is crucial for juicy, tender meat.

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