English Sunday Roast
Serves 8
Directions
- 1Pat the beef dry, season with 2 teaspoons of salt and 1/4 teaspoon pepper, and let sit at room temperature for 1 to 2 hours.
- 2Peel carrots and parsnips, halve crosswise, and then halve or quarter lengthwise.
- 3Preheat oven to 375ºF.
- 4Combine grated garlic, chopped rosemary, and 1 tablespoon olive oil; rub all over the beef.
- 5Place beef in a roasting pan or rimmed baking sheet fat-side up, scatter carrots and parsnips around it, drizzle with remaining 2 tablespoons olive oil, remaining 1/2 teaspoon salt, and black pepper, and stir vegetables to coat.
- 6Roast for 30 minutes, then reduce oven temperature to 275ºF and roast for another hour until beef registers 125ºF.
- 7Boil potatoes in salted water for about 10 minutes until nearly tender, drain, and shake in colander to rough up edges.
- 8Transfer beef and vegetables to a platter and tent with foil; increase oven temperature to 450ºF.
- 9Toss potatoes with melted fat, 1 teaspoon salt, and garlic powder on a separate rimmed baking sheet and roast for 60 to 80 minutes, stirring every 20 minutes.
- 10Prepare horseradish sauce by whisking lemon juice, chopped chives, crème fraîche, prepared horseradish, water, and salt together.
- 11Whisk 1/4 cup beef broth with cornstarch; combine remaining broth, pan drippings, and Worcestershire sauce in a saucepan, bring to a boil, whisk in cornstarch slurry, and simmer for 8 minutes until thickened.
- 12Slice beef across the grain and serve with vegetables, potatoes, horseradish sauce, and gravy.
Ingredients
- 1 whole beef rump or round roast
- 2 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 lb carrot, peeled
- 1 lb parsnip, peeled
- 3 clove garlic, finely grated
- 3 sprig fresh rosemary, leaves picked and finely chopped
- 3 tbsp olive oil
- 3 lb Yukon Gold potato, peeled and cut into 1 1/2-inch chunks
- 1 tbsp kosher salt
- 1/3 cup melted duck fat
- 1/2 tsp garlic powder
- 1/2 whole lemon
- 1 small bunch fresh chive, finely chopped
- 1/2 cup crème fraîche
- 1/4 cup prepared horseradish
- 1 tbsp water
- 1/2 tsp kosher salt
- 2 cup beef broth
- 2 tbsp cornstarch
- 2 tbsp Worcestershire sauce
- flaky salt (optional)
- fresh rosemary (optional)
