British Sunday Roast

Preparation

Served in pubs and restaurants across the UK, a traditional sunday roast is a true UK national treasure. The choice of accompanying veggies is open to suggestion, but roast potatoes, yorkshire puddings and a beautiful red wine gravy are our non-negotiables! Making the yorkshire puddings while the beef rests, frees up oven space and makes things easier. Ask your Butcher to tie and prepare the roast for you.

If you are making our Crispy Duck Fat Roasted Potato recipe to accompany your roast, roast the potatoes after seasoning the meat and setting it to come to room temperature. Keep the potatoes on the baking tray and reheat them after the Yorkshire Pudding bakes.

ROAST THE BEEF AND CARROTS

1. At least 30 minutes or up to 1 hour before roasting, place the meat on a large plate. Season generously all over with 1 tablespoon plus 1 teaspoon of salt and 1 teaspoon pepper. Let sit at room temperature.
2. Pick 1 tablespoon leaves from the thyme bunches and set aside; reserve the remaining stems.
3. Preheat oven to 350°F with racks set in the middle and bottom thirds of the oven. Meanwhile, place a HexClad Small Roasting Pan over high heat and add the oil. Using tongs, sear the meat all over until golden brown, about 2 minutes per side. Transfer to a plate. Remove from the heat and carefully add the carrots, onion, garlic, rosemary and bunches of thyme to the pan, tossing to coat in any drippings, then arrange into a single layer. 
4. Add the rack on top of the vegetables, nestling it so the feet of the rack connect with the bottom of the pan and checking that it’s stable. Use tongs to transfer the beef to the rack.
5. Roast on the middle rack, until a meat thermometer inserted into the thickest part of the meat registers 115ºF for medium rare (it will continue to cook to 125ºF as it rests), or about 40 to 65 minutes depending on the thickness of the roast. The carrots should be very tender.
6. Remove the roasting pan from the oven. Using tongs, transfer the meat to a cutting board and cover with aluminum foil; let rest for 30 minutes. Transfer the carrots and garlic to a serving platter, leaving the red onions, herbs and any pan drippings in the roasting pan for the gravy. Top the carrots with hazelnuts, thyme leaves, and a drizzle of honey. Cover with foil or a pot lid to keep warm.

WHILE THE MEAT RESTS, BAKE THE YORKSHIRE PUDDING

1. Increase oven to 450°F. Add the oil to a HexClad 12" Hybrid Fry Pan and place in the oven for 5 minutes to heat. Meanwhile, in a large bowl, whisk the eggs. Add the flour, milk, water, and a large pinch salt. Whisk until a smooth batter forms.
2. Carefully remove the pan from the oven. Pour the batter into the pan, taking care in case the oil spatters.
3. Bake until the batter has risen up the sides of the pan, the edges are crispy, and the pudding is  deep golden brown, 25 to 30 minutes.
4. Carefully remove the pan from the oven and slide the pudding onto a baking rack. Keep warm until ready to serve.

WHILE THE YORKSHIRE PUDDING BAKES, MAKE THE GRAVY

1. Place the reserved roasting pan with the onion, herbs, and drippings over medium-high heat.
2. Place the cornflour in a small bowl. Slowly whisk in the red wine, then add to the pan along with the stock. Bring to a boil, scraping the bottom of the pan with a flat-bottomed spatula. 
3. Reduce heat to medium and continue to boil until thickened, 10 to 15 minutes. 
4. Remove from the heat, add the butter, and stir to combine. Season to taste with salt and pepper. Pour into a gravy dish.

HEAT THE POTATOES AND MAKE THE HORSERADISH SAUCE

1. Transfer the potatoes to the oven to reheat for 10 to 15 minutes.
2. Meanwhile, in a medium bowl, combine the cream cheese, milk, horseradish, mustard, and lemon juice. Whisk until smooth. Season to taste with salt and pepper, adding more horseradish if you like a punchier sauce. Transfer to a serving bowl.

SERVE THE SUNDAY ROAST

1. Untie the beef and discard the twine. Slice the beef thinly against the grain and transfer to a serving platter. Serve with the carrots, potatoes, Yorkshire pudding, gravy, and horseradish sauce.