Photo by @PlatePicSample
Tiny Rebel-Inspired Sunday Roast
This Sunday Roast is a comforting dish reminiscent of the classic pub meal served at Tiny Rebel. Juicy, succulent roast beef is paired with perfectly crispy roast potatoes, seasonal vegetables, and a rich, savory gravy that brings everything together. The aromas of rosemary and thyme fill your kitchen, and the dish is finished with a touch of horseradish sauce for that extra kick. Enjoy a meal that's both luxurious and heartwarming, perfect for a leisurely afternoon with family and friends.
⏰ Cooking Timeline
🛒 Ingredients
Main Ingredients
For the Sauce/Marinade
Aromatics & Seasonings
For Cooking
To Serve & Garnish
👨🍳 Instructions
Mise en Place
20 minBegin by preparing all your ingredients. Peel and cut the potatoes, carrots, and parsnips, and trim the Brussels sprouts. Chop the garlic, rosemary, and thyme. Having everything ready before cooking ensures smooth execution.
💡 Tip: Keep your work area clean and organized to make cooking more enjoyable.
Preheat and Prepare the Beef
8 minPreheat your oven to 220°C (200°C fan)/425°F/gas mark 7. Rub the beef with salt, pepper, and half the garlic, rosemary, and thyme. Heat the vegetable oil in a large frying pan over high heat and sear the beef for 4 minutes on each side until browned.
💡 Tip: Ensure the pan is hot before adding the beef to achieve a good sear.
Roast the Beef
50 minTransfer the beef to a roasting tray and place it in the oven. Roast for 50 minutes for medium-rare, adjusting time according to preference. Baste occasionally with juices from the pan.
💡 Tip: Use a meat thermometer to check doneness: 55°C for medium-rare.
Prepare the Roast Vegetables
5 minToss the potatoes, carrots, and parsnips with the remaining garlic, rosemary, thyme, salt, pepper, and 2 tbsp of oil in a large bowl. Spread the vegetables on a baking sheet in a single layer.
💡 Tip: Cut vegetables to uniform sizes to ensure even cooking.
Roast the Vegetables
40 minPlace the vegetables in the oven with the beef and roast for 40 minutes or until golden and crispy, turning halfway through for even browning.
💡 Tip: Avoid overcrowding the pan to achieve crispiness.
Prepare the Brussels Sprouts
10 minIn the last 10 minutes of roasting, sauté Brussels sprouts in 1 tbsp of butter over medium heat. Cook until tender and slightly caramelized, about 8 minutes.
💡 Tip: Add a splash of lemon juice for brightness.
Rest the Beef
10 minOnce cooked, remove the beef from the oven and let it rest for 10 minutes under a foil tent. This allows the juices to redistribute.
💡 Tip: Resting meat ensures a juicier result.
Prepare the Gravy
5 minIn the same pan used to sear the beef, melt 1 tbsp butter and stir in the flour to make a roux. Gradually add the beef stock and red wine, whisking continuously until smooth and thickened, about 5 minutes.
💡 Tip: If gravy is too thick, add more stock to reach desired consistency.
Serve
5 minSlice the beef and arrange on a platter with the roasted and sautéed vegetables. Drizzle with gravy and garnish with parsley. Serve with a side of horseradish sauce and lemon wedges.
💡 Tip: Keep slices of beef thin for an elegant presentation.
💡 Pro Tips
- ✓ Searing the beef well locks in juices and enhances flavor.
- ✓ Avoid overcrowding the roasting tray to achieve crispy vegetables.
- ✓ Use a meat thermometer to ensure perfect doneness.
- ✓ The beef can be marinated overnight for deeper flavors.
- ✓ Leftovers can be stored in the fridge for up to 3 days.
- ✓ Arrange the platter attractively, alternating beef and vegetables.
📊 Nutrition Facts (per serving)
🪄 Equipment Needed
🔄 Variations to Try
🍽 Pairs Well With
This recipe was inspired by a plate submission on Plate Pic