I enjoy cooking for my family and would normally invite them over on a Sunday for lunch. This Sunday Roast is always a favourite and is a perfect dish to feed a big family like mine. We would gather around the table enjoying this perfectly roasted beef served with crispy roast potatoes, carrots, Yorkshire pudding and gravy!


  • 1 kilogram top round roast beef or beef rump
  • 3 to 4 tablespoon extra-virgin olive oil
  • 1 head garlic, cut in half
  • 1 to 2 whole onion, cut in half
  • 4 to 6 sprigs fresh rosemary or 1 1/2 tablespoon dried rosemary
  • 4 to 6 sprigs fresh thyme or 1 1/2 tablespoon fresh thyme
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  •  8 to 10 baby potatoes, peeled and cut into wedges
  • 10 to 12 baby carrots, whole
  • 1/4 teaspoon garlic powder 
  • 3 tablespoons unsalted butter
  • 1 tablespoon thyme
  • Himalayan salt, to taste
  • 3 tablespoons all-purpose flour
  • 2 tablespoon butter
  •  3 cups beef broth
  • Reserved beef juice


  1. Preheat oven to 200°C.
  2. In a small bowl, combine olive oil, garlic, rosemary, thyme, kosher salt and pepper. Coat the beef evenly all over.

3. Heat a cast iron skillet on the stove top over medium high heat. Sear the beef on all sides. Transfer the beef in the pan to the oven and roast the beef (covered with foil) 15 minutes at 200°C, then reduce heat to 170°C and roast for another 30 minutes to 45 minutes.However, the best way to check if your meat is cooked is by using a digital cooking thermometer. Rare: 52C, Medium: 60C, Well done: 75C to 80C.

4. When the beef is done, remove from the roasting pan onto a platter and cover with foil and allow to rest while you cook the potatoes, yorkshire pudding and gravy.

5. Strain the left over juice from the roasting pan and put aside. This is to be used for the gravy later on.

  1. Add the potatoes and carrots to a mixing bowl. Drizzle with oil, thyme, salt and pepper and coat well.
  2. Then add the potatoes and carrots to the same roasting pan that you removed the beef from , cut-side down and roast in the oven for 30 minutes or until golden brown and tender.
  1. While the potatoes roast, in a small pan over medium heat and melt the butter. Add the onions and cook until they are softened. Stir in the flour and cook until it starts to turn a golden colour.
  2. Whisk in the beef stock until the flour is incorporated and there are no lump. Then add the reserved beef juice from earlier. Let is simmer until thickened, season with salt and pepper to taste. You can strain the gravy if you wish to remove the onions or any lumps of flour that you can’t remove.

Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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