Roast Beef Dinner (Sunday Roast)
Key tips for roasting the beef
There are a few key tips when roasting beef. Letting the beef sit at room temperature before roasting ensures a more tender meat. I like to sear the beef on all sides before putting it in the oven to get a nice browning on the outside.
The side dishes
Yorkshire Pudding is a must as are simple roasted potatoes (recipe included). The vegetable is entirely up to you. I like roasted carrots but broccoli, peas or any of your favorite vegetable can be served. Don’t forget the gravy! It’s made in the pan that the beef is roasted in.
What are the ideal cooking times for roast beef?
A meat thermometer is the one of the best kitchen tools when roasting any meat.
Beef temperature roasting temperatures:
- Rare 120-125°F (48-50°C), bright red center
- Medium rare 130-135°F (55-58°C) very pink center
- Medium, 140-145°F (60-63°C) pink center
- Medium well, 150-155°F (66-68°C) light pink center
- Well done, 160°F + (71°C +), brown throughout
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- 3 pounds (1.4kg) beef rump or round roast , see note
- 1 tablespoon vegetable oil
- 3 teaspoons salt
- 2 teaspoons ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 6 to 8 yellow or gold potatoes, peeled and cut into wedges
- 3 tablespoons unsalted butter
- 1 yellow onion, cut into thin slices
- 3 tablespoons all-purpose flour
- 3 cups (709ml) beef broth
- Preheat oven to 400°F/200°C.
- Coat the beef well with the oil. Sprinkle the salt, pepper and rosemary evenly all over.
- Heat a cast iron skillet or oven-proof skillet on the stove top over medium high heat. Sear the beef on all sides. Transfer the beef in the pan to the oven and roast the beef 15 minutes per pound for rare and 20 per pound for medium. ** see note
- When the beef is done, remove from the roasting pan onto a platter and cover with foil and allow to rest on a cutting board while you cook the potatoes and gravy.
- Add the potatoes to a mixing bowl. Drizzle with vegetable oil, salt and pepper and coat well.
- Add the potatoes to the same roasting pan that you removed the beef from , cut-side down and roast in the oven for 45 minutes until golden brown and tender when a knife is inserted.
- While the potatoes roast, to a pan over medium heat and melt the butter. Add the onions and cook until they are softened. Stir in the flour and cook until it starts to turn a golden color. Whisk in the beef stock until the flour is incorporated and there are no lump. Simmer until thickened, season with salt and pepper to taste. You can strain the gravy if you wish to remove the onions or any lumps of flour that you can't remove.
- Slice the gravy and serve with the potatoes and your favorite vegetable.
*Take the meat out of the refrigerator 1 hour before roasting.
** Internal cooking temperatures:
Rare 120-125 degrees, bright red center
Medium rare 130-135 degrees, very pink center
Medium, 140-145 degrees, light pink center
Medium well, 150-155 degrees, no pink
Well done, 160 + degrees, brown throughout
Amount Per Serving Calories 707Saturated Fat 8gCholesterol 234mgSodium 318mgCarbohydrates 33gProtein 87g