Description
This Sunday Roast recipe features tender beef or chicken, vibrant rainbow root vegetables, and a rich rosemary brown gravy, offering a comforting meal perfect for any day.
Ingredients
- 1.5–2 lb beef sirloin or chuck roast (or whole chicken or turkey breast)
- 2 lb Russet or Yukon Gold potatoes, peeled and quartered
- 1 lb carrots, chopped
- 1 lb parsnips, chopped
- 1 large red onion, chopped
- 3 sprigs fresh rosemary (or 1 Tbsp chopped rosemary)
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- 1.5 tsp salt
- 0.75 tsp black pepper
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2.25–3.25 cups beef or chicken broth
Instructions
- Prep Meat: Pat your beef or chicken joint dry. Season generously with 1 tsp salt, 0.5 tsp black pepper, and 1 Tbsp fresh chopped rosemary.
- Sear Meat: Heat 2 Tbsp olive oil in a large 10-inch cast iron skillet over medium-high heat. Sear meat on all sides until deeply browned (2-3 minutes per side).
- Roast Meat: Transfer the pan to a 375F (190C) oven. Roast for the recommended time per pound or until an internal thermometer reads your desired doneness (e.g., 130-135F / 54-57C for medium-rare beef).
- Chop and Toss Roots: Chop potatoes, carrots, parsnips, and onions into similar-sized pieces. Toss them with 1 Tbsp olive oil, 0.5 tsp salt, 0.25 tsp pepper, and 2 fresh rosemary sprigs.
- Add Roots to Oven: Add the rainbow roots to the roasting pan or a separate sheet pan during the last 45-60 minutes of the meat(s) cooking.
- Rest Roast: Once cooked, transfer the roast to a cutting board, tent with foil, and let it rest for 15-20 minutes.
- Deglaze Pan: Place the roasting pan on the stovetop over medium heat. Add 0.25 cup broth and scrape up any browned bits.
- Make Roux: Whisk in 2 Tbsp unsalted butter until melted, then add 2 Tbsp all-purpose flour. Stir constantly for 1-2 minutes until a smooth, light golden-brown roux forms.
- Whisk in Liquid: Slowly whisk in 2-3 cups beef or chicken broth, ensuring no lumps. Add fresh rosemary sprigs or 1 tsp chopped leaves.
- Simmer and Season Gravy: Bring to a gentle simmer, stirring often, until the gravy thickens to your liking (5-7 minutes). Season with salt and pepper.
Notes
To customize: For lower carbs, swap potatoes for parsnips, celery root, or Brussels sprouts. For vegan gravy, use vegetable broth and plant-based butter or olive oil. For high protein, opt for a leaner cut of meat like beef eye of round or chicken breast. If gravy is too thin, simmer longer or whisk in a cornstarch slurry. Ensure meat is not dry by using a thermometer and resting it for 15-20 minutes after cooking. For crispy roots, avoid overcrowding the pan and ensure vegetables are dry before tossing with oil.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 170 g
- Calories: 650 calories
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: Sunday roast, rosemary gravy, rainbow roots, beef, chicken, root vegetables, comforting, easy, family meal, roasting