Sunday Roast Menu Recipe

Bring to room temperature

Remove the beef from the refrigerator 1 to 1.5 hours before cooking so it comes closer to room temperature. Pat dry with paper towels.

Preheat oven

Preheat oven to 230°C (445°F). Place a roasting rack in a large roasting pan.

Season and sear

Rub the beef all over with olive oil. Mix kosher salt, black pepper and chopped rosemary; press onto the surface. Tuck smashed garlic cloves around the roast. Heat a heavy skillet over high heat until very hot, sear the roast 2–3 minutes per side until browned (optional but recommended), then transfer to the roasting rack.

Initial roast

Place roast in the preheated oven and cook at 230°C (445°F) for 15 minutes to develop a crust.

Lower temperature and finish roasting

Reduce oven temperature to 160°C (320°F) and continue roasting until desired doneness: about 20 minutes per 500 g for medium-rare (internal temperature 55–57°C), 25 minutes per 500 g for medium (60–63°C). For a 2.5 kg roast, estimate ~1 hour after initial high-heat period for medium-rare. Use an instant-read thermometer inserted into the thickest part avoiding bone.

Rest the roast

Remove roast to a cutting board, tent loosely with foil and rest for 20–25 minutes. Reserve pan juices and any browned bits in the roasting pan for gravy.

Parboil and rough up potatoes

While the roast is in the oven, bring a large pot of salted water to a boil. Add peeled, halved potatoes and parboil for 8–10 minutes until edges are just tender. Drain well and shake the pot to roughen the surfaces — this helps crisping.

Prepare vegetables

Toss parboiled potatoes, carrots, parsnips and red onion wedges in a large bowl with 4 tablespoons olive oil, sea salt, black pepper and thyme sprigs. Spread in a single layer on a roasting tray.

Roast vegetables

When the roast has about 45 minutes remaining (or when the potatoes are ready), place vegetable tray in oven on a lower rack. Roast at 160°C (320°F) for 35–45 minutes, turning once, until vegetables are golden and caramelized. If you want extra crisp on potatoes, transfer to a hotter oven (200°C/400°F) for the final 10 minutes.

Make batter

About 30–40 minutes before serving, place 140 g flour and 1 tsp salt in a bowl. Whisk in 4 eggs until smooth. Gradually whisk in 200 ml milk until batter is completely smooth. Let batter rest at room temperature for at least 20 minutes (or up to 1 hour).

Heat fat and bake

Preheat oven to 220°C (430°F) when the roast is nearly done (you can raise temp after vegetables finish). Put 1 tsp vegetable oil or drippings into each cup of a 12-cup muffin tin (or 3 tbs distributed across 6 larger tins). Place the tin in the oven until oil is smoking hot, about 8–10 minutes. Quickly remove tin, pour batter evenly into the hot oil-filled cups (fill about two-thirds), and return to oven. Bake at 220°C for 20–25 minutes without opening the door until puffed and deep golden. Serve immediately.

Collect pan juices

After removing roast, place the roasting pan over medium heat on the stovetop (or pour juices into a saucepan). Spoon off excess fat leaving about 2 tablespoons with the brown bits.

Deglaze

Add the optional 120 ml red wine to the pan, scraping up browned bits with a wooden spoon. Reduce by half, about 2–3 minutes. Add the reserved pan juices (about 200 ml) and 300 ml additional beef stock and bring to a simmer.

Thicken

Whisk 2 tablespoons flour into a little cold water to make a smooth paste (or whisk 2 tbs cornstarch with 30 ml cold water). Gradually whisk the slurry into the simmering liquid. Simmer 3–5 minutes until thickened and glossy. Taste and season with salt and pepper.

Strain (optional) and keep warm

Strain gravy through a fine sieve into a warmed jug for a smooth finish, keep warm until serving.

Carve the rested beef against the grain into slices. Arrange on a platter with roasted vegetables. Spoon gravy into a serving jug. Garnish with chopped parsley and serve horseradish on the side.