Roast Beef with Gravy (British Sunday Roast)
In short: Sunday roast beef with a mustard crust, rested and carved thin, served with a rich gravy made right in the roasting tin. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 1 h 20 min
- Resting
- 30 min
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 270 kcal
Roast beef is the centerpiece of the British Sunday dinner, carved at the table and served with gravy, Yorkshire puddings, roast potatoes and vegetables. A lean joint such as topside or sirloin suits a straightforward method: a mustard and pepper rub, a hot start, then a lower heat until the center reaches medium. The most important step is resting, which keeps the meat juicy. The roasting tin makes the gravy as well.
Instructions
- Take the beef out of the fridge 1 hour ahead and heat the oven to 220°C (425°F). Mix the mustard powder, salt and pepper, rub the beef with the oil, then rub the spice mix all over it.
- Scatter the onions and carrots in a roasting tin and set the beef on top. Roast for 20 minutes.
- Lower the oven to 180°C (350°F) and roast for 50 to 60 minutes more, until a thermometer in the center reads 63°C (145°F).
- Move the beef to a board, cover it loosely with foil and rest for 25 to 30 minutes. The temperature will rise a few degrees as it rests.
- For the gravy, pour off all but 2 tablespoons of fat from the tin and set it over medium heat on the hob. Stir in the flour and cook for 1 minute.
- Gradually add the wine, if using, then the stock, scraping up the browned bits and mashing the vegetables. Simmer for 8 to 10 minutes until thickened, then add the Worcestershire sauce and any juices from the resting beef.
- Strain the gravy into a jug and season to taste. Carve the beef thinly across the grain and serve with the gravy, Yorkshire puddings and roast potatoes.
Tips
- A reliable thermometer is the best guide to timing, since joints vary in shape and thickness. Always rest the meat, so the juices stay in the slices instead of running out onto the board.
- Serve with horseradish sauce or English mustard. Topside is lean and best sliced thin, while a rib joint is richer and needs about 15 minutes longer.
Questions and answers
How long should I rest roast beef?
Rest it for 25 to 30 minutes, loosely covered with foil. The juices settle, so the meat carves neatly and stays moist.
Can I make the gravy without wine?
Yes. Use extra stock and add a splash of balsamic vinegar or a teaspoon of redcurrant jelly for depth.
What goes with a roast beef dinner?
Yorkshire puddings, roast potatoes, gravy and two or three vegetables such as carrots, cabbage or green beans, with horseradish on the side.
How long does it take to make Roast Beef with Gravy (British Sunday Roast)?
About 1 h 40 min in total: 20 min of preparation and 1 h 20 min of cooking.
How many calories are in Roast Beef with Gravy (British Sunday Roast)?
About 270 kcal per serving, with 42 g of protein, 5 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 5 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
