English Sunday Roast

• 분량: 8 servings
• 활동 시간: 30 minutes
• 총 시간: 2 hours

재료

1 (about 3-pound) beef rump or round roast, preferably tied with twine

2 1/2 teaspoons kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1 pound medium carrots (6 to 8)

1 pound medium parsnips (4 to 5)

3 cloves garlic

3 sprigs fresh rosemary, plus more for garnish if desired

3 tablespoons olive oil, divided

3 pounds Yukon Gold potatoes

1 tablespoon plus 1 teaspoon kosher salt, divided plus more as desired

1/3 cup melted duck fat, chicken fat, butter, beef tallow, bacon fat, or olive oil

1/2 teaspoon garlic powder

1/2 medium lemon

1 small bunch fresh chives

1/2 cup crème fraîche or sour cream

1/4 cup prepared horseradish

1 tablespoon water

1/2 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

2 cups beef broth, divided

2 tablespoons cornstarch

2 tablespoons Worcestershire sauce

Yorkshire pudding

Flaky salt, for sprinkling

방향

Make the beef and vegetables:

Step 1: Make the beef and vegetables:

Pat 1 (about 3-pound) beef rump or round roast dry with paper towels. Season all over with 2 teaspoons of the kosher salt and 1/4 teaspoon black pepper. Let sit at room temperature for at least 1 or up to 2 hours. Meanwhile, peel 1 pound medium carrots and 1 pound medium parsnips. Halve crosswise, then halve or quarter each piece lengthwise so they are all about the same size.

Step 2: Make the beef and vegetables:

Arrange a rack in the middle of the oven and heat the oven to 375ºF.

Step 3: Make the beef and vegetables:

Finely grate 3 garlic cloves. Pick the leaves from 3 fresh rosemary sprigs, then finely chop (2 to 3 tablespoons). Place the garlic, rosemary, and 1 tablespoon of the olive oil in a small bowl and stir to combine. Rub the mixture all over the beef. Place in the middle of a roasting pan or rimmed baking sheet fat-side up.

Step 4: Make the beef and vegetables:

Scatter the carrots and parsnips around the beef. Drizzle with the remaining 2 tablespoons olive oil, season with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper, and stir to coat. Arrange into an even layer.

Step 5: Make the beef and vegetables:

Roast until the outside of the roast is browned, about 30 minutes. Reduce the oven temperature to 275ºF. Roast until the beef is medium rare (registers 125ºF on an instant-read thermometer in the thickest part), about 1 hour more, checking the temperature after 30 minutes. Meanwhile, boil the potatoes.

Make the potatoes:

Step 1: Make the potatoes:

Peel and cut 3 pounds Yukon gold potatoes into 1 1/2-inch chunks. Place in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are nearly knife tender but not totally soft, about 10 minutes. Drain the potatoes in a colander, then shake the colander to rough up the edges of the potatoes.

Step 2: Make the potatoes:

When the beef is ready, transfer the beef and vegetables to a serving platter with tongs. Tent the platter with aluminum foil to keep warm. Reserve the roasting pan or baking sheet and the pan drippings. Increase the oven temperature to 450ºF.

Step 3: Make the potatoes:

Place 1/3 cup melted duck fat, chicken fat, butter, beef tallow, bacon fat, or olive oil; the remaining 1 teaspoon kosher salt; and 1/2 teaspoon garlic powder on a rimmed baking sheet (do not use the one from the roast). Add the potatoes and gently toss to coat. Arrange in a single layer. Roast, stirring every 20 minutes, until golden-brown and very crisp, 60 to 80 minutes total. Meanwhile, make the horseradish sauce and gravy.

Make the horseradish sauce and gravy:

Step 1: Make the horseradish sauce and gravy:

Juice 1/2 medium lemon into a medium bowl until you have 1 tablespoon. Finely chop 1 small bunch chives until you have 1 tablespoon. Add the chives, 1/2 cup crème fraîche or sour cream, 1/4 cup prepared horseradish, 1 tablespoon water, and 1/2 teaspoon kosher salt to the bowl, and stir to combine. Taste and season with more kosher salt and freshly ground black pepper as needed.

Step 2: Make the horseradish sauce and gravy:

About 20 minutes before the potatoes are ready, place 1/4 cup of the beef broth and 2 tablespoons cornstarch in a small bowl and whisk until smooth. Pour any drippings from the roasting pan or baking sheet into a small saucepan. Add the remaining 1 3/4 cups beef broth and 2 tablespoons Worcestershire sauce. Bring to a boil over medium-high heat.

Step 3: Make the horseradish sauce and gravy:

While whisking constantly, add the cornstarch mixture. Reduce the heat to medium and simmer until the gravy thickens enough to coat the back of a spoon, about 8 minutes. Taste and season with kosher salt and black pepper as needed. Remove the saucepan from the heat and cover to keep warm.

Step 4: Make the horseradish sauce and gravy:

If desired, return the beef, carrots, and parsnips to a 200ºF oven to rewarm. Transfer the beef to a clean cutting board and cut across the grain into 1/4-inch-thick slices. Serve with the carrots, parsnips, potatoes, gravy, horseradish sauce, and Yorkshire pudding. Lightly sprinkle the beef with flaky salt and garnish with fresh rosemary sprigs if desired.

Recipe Notes

영양 정보

• 1회 제공량: Serves 8
• 칼로리: 571 cal
• 지방 전체: 22.5 g
• 포화 지방: 7.1 g
• 불포화 지방: 0.0 g
• 콜레스테롤: 0 mg
• 나트륨: 1288.6 mg
• 탄수화물 전체: 52.4 g
• 식이섬유: 9.1 g
• 총 당류: 8.3 g
• 단백질: 43.2 g