Sunday roast

Ingredients for a Classic Sunday Roast

For the Roast:

• 3-4 lb (1.5-2 kg) beef rib roast, pork loin, or chicken (your choice)
• 2 tbsp olive oil
• 2-3 cloves garlic, minced
• 1 tbsp fresh rosemary (or 1 tsp dried)
• 1 tbsp fresh thyme (or 1 tsp dried)
• Salt and pepper, to taste

For the Vegetables:

• 4 large potatoes, peeled and cut into chunks
• 4 large carrots, peeled and cut into chunks
• 1 large onion, peeled and quartered
• 2 tbsp olive oil
• Salt and pepper, to taste

For the Gravy (Optional):

• 2 tbsp meat drippings or butter
• 2 tbsp flour
• 2 cups beef or chicken broth
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste

Step-by-Step Directions

1. Prepare and Roast the Meat

1. Preheat the oven: Preheat your oven to 450°F (230°C).
2. Season the meat: Rub the roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Roast: Place the meat in a roasting pan. Roast at 450°F (230°C) for 15 minutes to sear the outside, then reduce the temperature to 350°F (175°C). Continue roasting until the internal temperature reaches your desired doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium. The total cooking time will vary depending on the type and size of the meat.
4. Rest: Remove the roast from the oven and cover it loosely with foil. Let it rest for 15-20 minutes before carving. This step is crucial for juicy, tender meat.