Beef Supper Roast Dinner

The smell of a slow-roasting beef filling the entire house is something that pulls everyone toward the kitchen like magic. I first attempted this proper British roast during a rainy Sunday when comfort was the only thing on the menu. My timing was completely off, and the vegetables were done before the beef even started resting. Now I know better, and that initial chaos taught me everything about getting all the elements to finish in perfect harmony.

Cooking this for my family on Christmas became an accidental tradition after that first successful attempt. My uncle actually asked for seconds before anyone else had finished their first plate. Now it is not a proper celebration without that platter hitting the table, steam rising off everything, gravy boat already dangerously low.

Ingredients

• 1.5 kg boneless beef roast: Sirloin gives beautiful marbling while ribeye offers extra richness, and both roast magnificently
• 2 tbsp olive oil: Creates that gorgeous caramelized exterior and helps the seasoning cling to every inch
• 1 tbsp coarse sea salt: Larger crystals dissolve slowly into the beef, seasoning deeper than fine table salt
• 1 tsp freshly ground black pepper: Freshly cracked gives a robust warmth that pre-ground simply cannot match
• 2 tsp dried thyme or 4 sprigs fresh thyme: Earthy and aromatic, this herb pairs perfectly with beef without overpowering
• 2 cloves garlic, minced: Melds into the beef as it roasts, creating subtle savory notes throughout
• 1 kg potatoes, peeled and cut into large chunks: Floury varieties like Maris Piper or Russet crisp up beautifully while staying fluffy inside
• 3 large carrots, peeled and cut into batons: Natural sweetness intensifies in the oven, balancing the rich beef
• 2 parsnips, peeled and cut into batons: Add a lovely earthy sweetness that becomes almost honey-like when roasted
• 1 large onion, cut into wedges: Caramelizes beautifully and adds depth to both the vegetables and the gravy later
• 2 tbsp olive oil for vegetables: Coats everything evenly for even browning and prevents drying out
• 400 ml beef stock: The foundation of your gravy, so choose one you actually enjoy drinking on its own
• 2 tbsp flour or gluten-free flour: Essential for thickening the gravy into that velvety consistency
• 1 tbsp butter: Adds richness and helps the flour cook into a proper roux without clumping
• 1 tsp Worcestershire sauce: Deep, savory complexity that makes people ask what is in your gravy

Instructions

Preheat your oven to 220°C:

Crank the heat high initially to create that beautiful crust on the beef

Season the beef generously:

Rub the olive oil all over the roast, then press in the salt, pepper, thyme, and minced garlic until it is thoroughly coated

Position the roast on a rack:

Place it on a rack in a large roasting pan so air circulates underneath and it browns evenly on all sides

Prepare the vegetables:

Toss the potatoes, carrots, parsnips, and onion wedges with olive oil, salt, and pepper until everything is lightly coated

Arrange vegetables around the beef:

Spread them in the bottom of the roasting pan around the rack where they will cook in the dripping beef fat

Start with high heat:

Roast everything at 220°C for 20 minutes to sear the exterior and get those vegetables started

Lower the temperature:

Reduce the oven to 180°C and continue roasting for 1 hour and 10 minutes for medium doneness

Check the temperature:

Use a meat thermometer to ensure accuracy because 60°C gives you medium rare while 65°C is medium

Rest the beef:

Remove the beef and vegetables from the oven, cover the beef loosely with foil, and let it rest for 15 minutes

Make the gravy:

Set the roasting pan over medium heat, melt the butter, whisk in the flour for 1 minute, then gradually add stock while whisking and scraping up the browned bits

Simmer until thickened:

Let the gravy bubble gently for about 5 minutes until it coats the back of a spoon, then strain if you prefer it smooth

Slice and serve:

Carve the beef against the grain and arrange everything on a platter with that hot gravy poured over the top

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There is something profoundly satisfying about placing that platter in the center of the table and watching everyone lean in. The quiet that falls over the room when the first bite is taken is better than any compliment. That moment when good food stops being a meal and starts being a memory.

Choosing The Right Cut

Sirloin offers the best balance of flavor and tenderness for a classic roast, while ribeye provides incredible marbling that keeps the beef meltingly tender. Top rump is a budget-friendly option that rewards slow cooking with deep beefy flavor. Whatever you choose, bring it to room temperature before roasting for even cooking.

Getting Perfect Vegetables

Cut your vegetables into similar sizes so they finish roasting at the same time. The potatoes should be large chunks that will not fall apart, while root vegetables like carrots and parsnips benefit from being cut slightly smaller. Toss them thoroughly in oil so every piece has that golden crisp edge.

Make It Your Own

This recipe welcomes whatever vegetables are in season or whatever your family actually enjoys eating. Swap parsnips for sweet potatoes, add whole garlic cloves to roast alongside the beef, or toss in some fresh rosemary with the thyme.

• Red wine adds incredible depth to the gravy, just reduce the stock slightly to compensate
• Yorkshire puddings need the beef fat from the bottom of the pan for the best rise
• Horseradish cream provides the perfect sharp contrast to the rich beef

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Simple food made with care and shared with people you love is what cooking is really about. Hope this roast brings your table as much joy as it has brought to mine.

Recipe FAQs

→ What cut of beef works best for this dish?

Boneless cuts like sirloin, ribeye, or top rump are ideal for roasting evenly and retaining juiciness.

→ How can I ensure tender, juicy beef?

Season the beef well and let it rest after roasting for at least 15 minutes; this helps retain juices when slicing.

→ Can I adjust cooking time for different doneness levels?

Yes, roast until internal temperature reaches 60°C (140°F) for medium rare, adjusting time accordingly.

→ What vegetables complement the beef roast?

Potatoes, carrots, parsnips, and onion roasted with olive oil and seasoning provide a balanced and hearty side.

→ How is the gravy prepared from the pan drippings?

After roasting, melt butter in the pan, whisk in flour, then gradually add beef stock and Worcestershire sauce, simmering until thickened.