Sunday roast with roast beef, roast potatoes, and gravy

Ingredients

Beef

• 1.5 kg ribeye or sirloin roasting joint
• 1 tbsp English mustard
• 1 tbsp olive oil
• Salt + black pepper

Potatoes

• 1.2 kg Maris Piper, peeled
• 4 tbsp goose or beef fat
• Salt

Roots + Yorkshires

• 4 carrots, halved
• 4 parsnips, halved
• 2 red onions, quartered
• 2 tbsp olive oil
• 1 tbsp honey
• Yorkshire pudding batter (see recipe)

Gravy

• 1 onion, sliced
• 1 carrot, sliced
• 1 tbsp tomato purée
• 200 ml red wine (optional)
• 600 ml beef stock
• 1 tbsp plain flour
• 1 tsp Worcestershire sauce

Method

1. Beef. Preheat oven 220°C. Rub beef with mustard, oil, salt, pepper.
2. Sear. Roast beef 20 minutes per 500 g for rare, 25 for medium, 30 for well done. Lower oven to 180°C after 20 minutes.
3. Rest. Wrap in foil, rest 20-30 minutes. Internal temp should rise 5°C.
4. Potatoes. Parboil 8 minutes. Drain. Fluff in the colander. Heat fat in a roasting tray at 200°C. Add potatoes. Roast 50-60 minutes, fluffing halfway.
5. Roots. Toss in oil, honey, salt. Roast alongside potatoes 40-45 minutes.
6. Yorkshires. Bake in the last 25 minutes of cooking (see recipe).
7. Gravy. In the beef tray, soften onion and carrot in the dripping. Add tomato purée, flour, cook 1 minute. Deglaze with wine. Add stock, Worcestershire. Simmer 10 minutes. Strain.
8. Carve. Slice beef across the grain. Plate everything. Pour gravy over.

Tips

• Rest the beef 20 minutes minimum. Carving hot = all the juice runs onto the board.
• Fluff the potatoes halfway through roasting. Bang the tray. Crispier edges, every time.
• Make the gravy from the tray. The fond has all the flavour. Wine optional.