Peppered Beef Sunday Roast
A perfect Sunday calls for a delightful roast, and what better way to celebrate than with a mouthwatering Peppered Beef Sunday Roast? This dish is not only a feast for the taste buds but also a centerpiece that brings family and friends together.
Why make this recipe?
The Peppered Beef Sunday Roast is more than just a meal; it’s a tradition! This comforting dish is packed with flavor from the black pepper and garlic, making it a surefire hit at the dinner table. With tender beef, seasonal vegetables, and the irresistible aroma filling your kitchen, it’s a dish that will be remembered and requested for years to come.
How to prepare Peppered Beef Sunday Roast
Preparing this delicious roast is simple and rewarding. Follow the steps below to create a succulent dish that will impress your guests and satisfy your cravings.
Ingredients:
- 1.5 kg beef roast 🥩
- 2 tablespoons black peppercorns 🌶️
- 2 tablespoons salt 🧂
- 3 cloves garlic, minced 🧄
- 2 tablespoons olive oil 🫒
- 1 cup beef broth 🍖
- 4 sprigs fresh thyme 🌿
- 2 large carrots, chopped 🥕
- 2 potatoes, chopped 🥔
- 1 onion, quartered 🧅
- Optional: horseradish sauce for serving 🌶️
Instructions:
- Preheat your oven to 180°C (350°F).
- In a spice grinder, crush black peppercorns and mix them with salt.
- Rub the beef roast with the minced garlic, olive oil, and the pepper and salt mixture.
- Heat a large oven-proof skillet over medium-high heat and sear the beef roast on all sides until browned (about 3-4 minutes per side) 🔥.
- Remove the roast from the skillet and add the beef broth, thyme, carrots, potatoes, and onion to the pan. Replace the roast on top of the vegetables.
- Cover the skillet with a lid or foil and place it in the preheated oven.
- Roast for about 1.5 hours, or until the meat reaches your desired level of doneness. Remember to baste the roast occasionally with the juices in the pan.
- Once done, let it rest for 15 minutes before slicing. Serve with optional horseradish sauce!
How to serve Peppered Beef Sunday Roast
Slice the beef roast into thick pieces and serve it over a bed of the roasted vegetables from the pan. Drizzle with the delicious juices and add a dollop of horseradish sauce on the side for an extra kick. This roast pairs beautifully with a side of crusty bread or a fresh salad.
How to store Peppered Beef Sunday Roast
If there are leftovers, allow the beef to cool completely before storing. Place it in an airtight container in the fridge for up to 3 days. You can also freeze the sliced beef for up to 3 months. Reheat gently in the oven or microwave before serving again.
Tips for preparing Peppered Beef Sunday Roast
- For extra flavor, let the beef marinate with the seasoning for a few hours or overnight in the fridge.
- Make sure to let the roast rest after cooking; this helps the juices redistribute, ensuring a moist slice.
- Adjust the thickness of the vegetable pieces to your liking for even cooking.
Variations
- Try adding different vegetables like parsnips or turnips for a unique twist.
- If you prefer a more robust flavor, consider using a red wine reduction in place of beef broth.
- For a spicier kick, add some crushed red pepper flakes to the seasoning.
FAQs
1. How do I know when the beef roast is done?
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 57°C (135°F); for medium, 63°C (145°F).
2. Can I cook this roast in a slow cooker?
Absolutely! Sear the beef first, then transfer it to a slow cooker with the vegetables and broth. Cook on low for 6-8 hours for an equally tender roast.
3. How can I enhance the gravy?
After removing the roast, you can thicken the leftover juices with a cornstarch slurry or a roux for a richer gravy.
Enjoy your delicious and satisfying Peppered Beef Sunday Roast with family and friends! 🥳