Sunday Roast

A classic Sunday roast featuring a tender roast beef, roasted vegetables, and a rich gravy.

Ingredients - Serves 6

Preheat the oven to 350°F.
Season the beef roast with salt and pepper.
Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat.
Sear the beef roast on all sides until browned.
Remove the beef roast from the skillet and set aside.
In the same skillet, add the potatoes, carrots, onion, garlic, rosemary, and thyme.
Season with salt and pepper and toss to coat the vegetables in the oil and herbs.
Place the seared beef roast on top of the vegetables in the skillet.
Transfer the skillet to the preheated oven and roast for about 1.5 to 2 hours, or until the beef is cooked to your desired doneness.
Remove the beef roast from the skillet and let it rest for 10 minutes before slicing.
While the beef is resting, prepare the gravy. Place the skillet with the roasted vegetables back on the stovetop over medium heat.
Sprinkle the flour over the vegetables and stir to coat.
Pour in the beef broth and stir until the gravy thickens.
Remove the rosemary and thyme sprigs from the gravy.
Slice the beef roast and serve with the roasted vegetables and gravy.