Traditional Sunday Roast Beef

A beef joint with a dark, peppery crust, cooked rare in the center. The reduced meat juices are intense and glossy, smelling of toasted rosemary.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 852
• Protein: 69 g
• Carbs: 7 g
• Fat: 46 g

Ingredients

• 1.2 kg Beef roast ( tied )
• 2 tbsp Sunflower oil
• 40 g Minimum butter sweet
• 2 piece Yellow onion ( halved )
• 2 piece Carrot ( in large chunks )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 3 piece Thyme ( whole sprigs )
• 2 piece Rosemary ( whole sprigs )
• 200 ml Beef stock ( diluted if necessary )

Instructions

1. Temper and season

   Take the meat out of the fridge one hour before. Rub the entire surface vigorously with sea salt and ground black pepper to create a crust.

2. Sear and brown

   Heat the sunflower oil in a Dutch oven. Sear the roast beef on all sides. The meat should be brown and the fat should start to crackle and melt.

3. Aromatic roasting

   Add onions, carrots, thyme, and rosemary around the meat. Place the butter on top. Bake at 200°C. Baste every fifteen minutes with the cooking juices.

4. Crucial rest

   Remove the roast, place it on a rack, and cover. Let it rest for 20 minutes. The meat should become supple under finger pressure, a sign that the juices have redistributed through the fibers.

5. Reduce the sauce

   Deglaze the bottom of the pot with the beef stock. Scrape the juices stuck to the bottom. Let it reduce until the sauce coats the back of a spoon.

Chef's tips

• Never pierce the meat with a fork, use tongs to keep the juices inside.
• Resting is more important than cooking: this is when the meat becomes tender.

Storage

Keep for 2 days in the fridge. Slice it cold for sandwiches the next day.