Traditional British Sunday Roast
A classic British dish featuring slow-cooked beef and roasted vegetables.
Ingredients
- ●1.5 lbs Tender British BeefChuck roast or prime rib
- ●2 medium Onionspeeled and chopped
- ●4 medium Carrotspeeled and chopped
- ●3 large Potatoespeeled and cubed
- ●3 cloves Garlicminced
- ●2 sprigs Rosemaryfresh
- ●1 cup Beef brothlow-sodium
- ● Salt and pepperto taste
- ●1/4 cup Olive oilfor browning
Instructions
- 1
Preheat oven to 325°F (160°C).
- 2
Season the beef with salt and pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 2-3 minutes.
- 4
Remove the beef from the pot and set it aside.
- 5
Add the chopped onions to the pot and cook until they're softened and lightly browned, about 5-7 minutes.
- 6
Add the garlic and cook for 1 minute, until fragrant.
- 7
Add the carrots and potatoes to the pot, and cook for 5 minutes, until they start to soften.
- 8
Add the beef broth to the pot, scraping up any browned bits from the bottom.
- 9
Return the beef to the pot, and add the rosemary sprigs.
- 10
Cover the pot with a lid, and transfer it to the preheated oven.
- 11
Roast the beef and vegetables for 2 1/2 to 3 hours, until the beef is tender and the internal temperature reaches 135°F (57°C) for medium-rare.
- 12
Remove the pot from the oven, and let it rest for 15-20 minutes before slicing the beef and serving.