Slowroasted Beef the Ultimate Sunday Roast
Recipe Introduction
Fancy a proper Sunday roast? I’m talking melt-in-your mouth, gravy soaking, family fighting-over the-last slice kind of roast. Slow Roasting Works Magic on This Best Roast Beef , trust me! You know how much everyone loves a good Sunday Roast Dinner , and this recipe will have them singing your praises.
This ain't your modern cooking fad. This recipe is a classic for a reason. Originating from jolly old England, the Classic Roast is a symbol of comfort, family, and darn good grub.
This Roast Beef Recipe is not super hard but takes time. It will be ready in around 3 hours 20 minutes, depending on how big your bit of beef is.
It makes enough for 6-8 people.
Why Slow Roast? It's All About Flavor!
Honestly, slow roasting is a game changer. You’ll get the most ridiculously tender Slow Cooked Beef . The flavor? Next level! It's perfect for Sunday lunch.
This recipe is special because it focuses on simplicity and quality. The best cuts will work wonders and deliver the best taste.
You really don't want to use any old Cuts Of Beef .
The Star of the Show: Beef!
We're using a 3-4 pound Ribeye, Sirloin, or Top Round. A nice cut of beef is so important to make the Perfect Roast Beef .
So, let’s get started, shall we? On to the ingredients, my friend!
Making a perfect gravy
Don't for get about the Roast Beef Gravy , it will complete the whole meal.
Doneness Temperature
A thermometer is your best friend with roasting beef so you have a perfect roast, what you want to see in the thermometer for medium is 135- 140° F (57- 60° C)
Ingredients & Equipment: Let's Get Cooking!
Fancy a Classic Roast ? First, we need the bits and bobs. Don't worry, it's not as complicated as it looks.
We'll be diving into Roast Beef Recipe territory today, so gather your supplies. The end result of a perfect Sunday Roast Dinner is what it is all about!.
Main Ingredients for a Marvelous Roast
- Beef Roast (Ribeye, Sirloin, or Top Round): 3-4 lb (1.35-1.8 kg) . Look for good marbling, that's your flavour right there!
- Olive Oil: 2 tbsp (30 ml) . Extra virgin is lovely but not essential.
- Kosher Salt (or coarse sea salt): 2 tbsp (34 g) . Don't skimp on this!
- Freshly Ground Black Pepper: 1 tsp (2.3 g) .
- Fresh Rosemary: 2 sprigs .
- Fresh Thyme: 4 sprigs .
- Garlic: 2 cloves , minced.
- Unsalted Butter: 2 tbsp (28 g) , for the gravy, not the spreadable kind!
- All-Purpose Flour: 2 tbsp (16 g) , for thickening the gravy.
- Beef Broth: 3 cups (710 ml) , low sodium.
- Worcestershire Sauce: 1 tbsp (15 ml) .
- Salt and Pepper: To taste, obviously.
A little tip? The quality of your beef really matters. Seek out the Best Roast Beef you can afford. It makes a difference!
Seasoning: It’s All About the Flavour
We're talking simplicity here. Salt, pepper, rosemary, thyme, and garlic? A match made in heaven! A classic combination.
Want to try a substitute? Sage works wonders, especially with beef. A little goes a long way.
Honestly, Slow Roasting Works Magic on This , coaxing out all those lovely flavors.
Equipment: Keep It Simple
- Roasting Pan with a Rack: Essential for elevating the roast.
- Meat Thermometer: Gotta get that Perfect Roast Beef Temperature ! Instant read is best.
- Basting Spoon: For ladling those yummy juices.
- Small Saucepan: For the gravy, of course!
- Whisk: Prevents lumpy gravy. Nobody wants lumpy gravy.
Don't have a roasting rack? No worries. Use some chopped veggies (carrots, celery, onions) as a makeshift rack. Works a treat!
Now, off you go! Get those ingredients ready. Remember those Cuts Of Beef that we talked about. You are one step closer to a delicious roast.
The Easy Roast Beef Recipe is just a few steps away.
Slow Roasted Beef: The Ultimate Sunday Roast
Honestly, who doesn't love a good roast? A proper Sunday roast dinner is practically a national treasure. We are making the best roast beef that it's surprisingly easy to pull off.
My grandma taught me her secrets. Trust me, this classic roast will become a family favourite.
Prep Like a Pro
- Essential mise en place: Get everything chopped and measured. We need olive oil, salt, pepper, rosemary, thyme, and garlic.
- Time saving organization tips: Trim your cuts of beef the day before and salt it. This gives it a chance to dry brine, trust me its worth it.
- Safety reminders: Hands clean, knife sharp. Don't want any accidents now, do we?
Let's Get Roasting: step-by-step
- Dry the 3-4 lb beef roast. Then, rub it generously with 2 tbsp of kosher salt and 1 tsp of black pepper. Pop it in the fridge for at least 2 hours. You can even leave it overnight!
- Take the roast out an hour before cooking. Let it come to room temperature. Preheat your oven to 275° F ( 135° C) .
- Sear all sides in 2 tbsp olive oil in a hot skillet for about 3- 4 minutes per side. We want a good crust for great flavour!
- Place the beef in the roasting pan. Rub with 2 minced garlic cloves, 2 sprigs rosemary, and 4 sprigs thyme. Insert a meat thermometer.
- Roast uncovered, basting every hour. Aim for 130- 135° F (54- 57° C) for medium rare.
- Rest the roast for 20- 30 minutes under foil. This is crucial !
- Make the gravy with those delicious pan drippings. Use 2 tbsp butter and 2 tbsp flour for the roux. Then add 3 cups beef broth and 1 tbsp Worcestershire sauce. Simmer and stir.
- Carve thin slices. Serve with roast beef gravy . And don't forget the Yorkshire puddings!
Pro Tips: Roast Beef Perfection
Slow Roasting Works Magic on This . It’s true, this is the key to tenderness! It slowly breaks down the tissues. A perfect slow cooked beef , tender and delicious.
Want a shortcut? Sear the beef in advance and keep it in the fridge until you need it. Just make sure to bring it to room temperature.
Don't be tempted to crank up the heat to cook faster! Patience is a virtue, especially when roasting beef. We want a tender and juicy roast, not tough and dry.
Recipe Notes for the Perfect Roast Beef
Right then, you've got the recipe for what I reckon is the Best Roast Beef going. But before you charge off and get cooking, here are a few extra bits and bobs that will make sure your Sunday Roast Dinner is an absolute triumph.
Honestly, these are the things I wish I knew the first time I tried this.
Plating Like a Pro: Serving Suggestions
Presentation is key, innit? Don't just chuck it all on a plate. Think about layering those Cuts Of Beef . I like to arrange the slices slightly overlapping, fanning them out a bit.
Then, a generous dollop of gravy, a few sprigs of fresh rosemary, and voilà ! Complementary sides? Roasted root veggies are always a winner, and a dollop of horseradish sauce adds a nice kick.
And of course, a Yorkshire Pudding Recipe is key to make this a real Classic Roast ! As for drinks, a full bodied red wine is the obvious choice, but a proper ale works wonders too.
Savvy Storage Tips
Right, so you’ve cooked up a storm, and now there’s leftovers. Lucky you! Let the beef cool down completely before wrapping it tightly in cling film or popping it in an airtight container.
It'll keep happily in the fridge for 3-4 days. Freezing is an option, but bear in mind it might affect the texture slightly.
Wrap it well to avoid freezer burn. Reheating? Gently does it. A low oven is best, or you can even slice it thinly and use it in sandwiches.
Switching It Up: Variations
Fancy a change? You could easily adapt this recipe for different diets. For a lower carb version, swap out the mashed potatoes for cauliflower mash.
I've also played around with different herbs depending on what’s in season. Sage and thyme are gorgeous in autumn. For something completely different, why not try making a Roast Beef Gravy ?
Simply sautee some onions, celery, and carrots in the roasting pan after you've removed the beef, then proceed with the gravy recipe as usual.
A Bit About the Good Stuff: Nutrition Basics
Alright, I'm no nutritionist, but here's the lowdown: Roast Beef Recipe is a great source of protein, which is essential for muscle building and repair.
It also provides iron and other important minerals. Of course, the gravy adds a bit of fat and salt, so everything in moderation, eh? Remember, this is just a rough guide, and the exact nutrition will depend on the Cuts Of Beef you use and how much gravy you pile on!
Honestly, trust me on this one: Slow Roasting Works Magic on This . It's what transforms a simple cut of beef into something truly special.
Don’t rush it! You will be rewarded with a perfectly cooked, incredibly flavorful roast that will have everyone singing your praises.
Good luck, and happy cooking! You will soon discover that it is an Easy Roast Beef Recipe that you will find yourself doing more often!
Frequently Asked Questions
Can I use a different cut of beef for this "Slow Roasting Works Magic on This" recipe?
Absolutely! While the recipe suggests Ribeye, Sirloin, or Top Round, you can adapt it. A chuck roast also works beautifully with slow roasting as it becomes incredibly tender. Just be mindful that cooking times may vary slightly depending on the cut’s size and fat content always rely on your meat thermometer!
Help! My roast is browning too quickly. What should I do?
No worries, this is a common issue! If your roast is browning too fast, loosely tent it with foil. This will help regulate the temperature and prevent it from burning. Remember, we want a nice caramelization, not a charred disaster - we don't want it to look like coal!
It's all about that slow and steady wins the race approach.
How long can I store leftover slow roasted beef, and how should I reheat it?
Leftover slow roasted beef will keep in the fridge for 3-4 days in an airtight container. To reheat, gently warm it in a low oven (around 250°F/120°C) with a bit of beef broth to prevent it from drying out.
Alternatively, you can thinly slice it and use it in sandwiches or salads a cracking way to avoid food waste!
Is there a way to adapt this slow roasting recipe for a smaller roast?
Of course! If you're cooking for fewer people, simply adjust the ingredient quantities proportionally. More importantly, reduce the cooking time. Use your meat thermometer as your guide, and start checking the internal temperature earlier than the recipe suggests to avoid overcooking.
Remember, a smaller roast will cook faster!
What's the best way to get really crispy skin on my slow roasted beef?
The key to crispy skin is to sear the beef really well before roasting and ensure the skin is dry. Patting it down with paper towels before searing helps. You can also crank up the oven temperature for the last 15-20 minutes of cooking to crisp it up even more, but watch it closely to prevent burning!
Consider broiling too, but with extreme supervision to avoid burning the roast - burnt roast is bad roast.
Can I make the gravy ahead of time for this slow roasted beef?
Yes, absolutely! Making the gravy ahead of time can save you some stress on the day. Just prepare it according to the recipe instructions and store it in an airtight container in the fridge for up to 2 days.
When you're ready to serve, gently reheat it on the stovetop, adding a little extra beef broth if needed to thin it to your desired consistency.
Slowroasted Beef The Ultimate Sunday Roast
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 5-10g |
