Sunday roast

Ingredients:

1 (4-5 lb) beef roast (like ribeye or sirloin)

2 tbsp olive oil

Salt and black pepper (to taste)

2 tsp dried rosemary or fresh rosemary sprigs

2 tsp dried thyme or fresh thyme sprigs

4 cloves garlic, minced

1 large onion, peeled and quartered

4 carrots, peeled and cut into chunks

4 potatoes, peeled and cut into chunks

2 cups beef broth (or water)

1 cup red wine (optional, for added flavor)

2 tbsp all-purpose flour (for gravy, optional)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Roast: Pat the roast dry with paper towels. Rub it with olive oil, salt, pepper, rosemary, thyme, and minced garlic.

3. Sear the Roast: Heat a large ovenproof skillet or roasting pan over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side).

4. Prepare Vegetables: Remove the roast from the skillet and set aside. In the same skillet, add the onion, carrots, and potatoes. Stir for a few minutes to coat them in the drippings.

5. Roast: Place the roast back into the skillet on top of the vegetables. Add beef broth and red wine (if using). Cover the skillet or roasting pan with a lid or aluminum foil.

6. Cook: Roast in the preheated oven for about 1.5-2 hours, or until the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare). Remove the cover in the last 30 minutes of cooking for a nice crust.

7. Rest: Remove the roast from the oven and let it rest on a cutting board for about 15 minutes before slicing.

8. Make Gravy (Optional): While the roast is resting, you can make gravy from the pan drippings. Place the skillet over medium heat, whisk in the flour, and cook for 1-2 minutes. Gradually add more beef broth or water while whisking until you reach your desired consistency.

9. Serve: Slice the roast and serve with the roasted vegetables and gravy.

Enjoy your classic Sunday roast!