Sunday Roast Beef Recipe With Rich Gravy

Why You’ll Love this Sunday Roast Beef

While you might think roast beef is just another Sunday dinner staple, this recipe actually flips the script in the best way possible.

It’s not just about roasting meat; it’s about building layers of flavor that hug your taste buds. The secret? That rich, velvety gravy made from the roast drippings, thickened just right—neither gluey nor runny.

Plus, the slow cooking lets the meat get tender enough to slice easily without turning into a sad, dry chunk. Toss in those hearty veggies soaking up all those juices, and you’ve got a plate that’s cozy and comforting in every bite.

Honestly, it’s like a warm kitchen hug on a plate, perfect for anyone who loves a meal that feels homemade but doesn’t need endless fuss.

What Ingredients are in Sunday Roast Beef?

Alright, so you’re gearing up to make a Sunday roast beef that hits all the right notes—comfort food vibes, rich flavors, and those cozy veggies soaking up every bit of goodness.

Before diving into the kitchen chaos, let’s chat about what you’ll need. The ingredient list is pretty straightforward, but each one plays a starring role in building that classic roast beef dinner we all secretly crave.

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Here’s what you’ll want to gather:

• 3 to 5 pounds of roast beef (pick a cut like chuck or rump for nice tenderness)
• 2 tablespoons of canola oil (for that initial sear—because flavor)
• 2 tablespoons of flour (to thicken the gravy just right)
• Salt, to taste (because seasoning is key)
• 5 cups of water (for the broth base)
• Half a package of Knorr’s vegetable soup mix (adds a savory punch without extra fuss)
• 2 Oxo bouillon cubes (for that concentrated beefy boost)
• 1 package of baby carrots (sweet and tender, perfect with the roast)
• 4 potatoes (go for something like Yukon Gold or red potatoes)
• 1 large onion (adds depth and a bit of sweetness as it cooks down)

Now, a couple of things to keep in mind: the size of your roast will affect cooking time, so don’t be shy about adjusting if you go bigger or smaller than the 3-5 pound range.

Also, the Knorr vegetable soup mix is a bit of a secret weapon here—it’s like a shortcut to flavor town without having to chop a million herbs or fuss over a homemade stock.

And those veggies? They’re not just sidekicks; they’re soaking up all those drippings and broth, turning into little flavor bombs that make the whole meal sing.

You can swap potatoes or carrots for whatever root veggies you have on hand, but just remember, they’ll need about 45 minutes to an hour to get perfectly tender alongside the roast.

Ready to roll?

How to Make this Sunday Roast Beef

Making this Sunday Roast Beef is like giving your kitchen a warm, cozy hug—perfect for those days when you want something hearty and comforting without too much fuss. Start by grabbing a 3 to 5-pound roast and 2 tablespoons of canola oil. Heat the oil in a pan and brown the meat on all sides. This step is essential because it locks in those rich flavors and creates a beautiful crust. Plus, the drippings left behind? Pure gold for your gravy later on, so don’t toss them out!

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Once browned, place the roast in a roasting pan.

Now, here’s where the magic really begins. Mix 5 cups of water with half a package of Knorr’s vegetable soup mix and 2 Oxo bouillon cubes until everything dissolves nicely. Pour this flavorful broth over the roast, cover, and pop it into a 350-degree oven for about two hours. This slow cook lets the meat soak up all that savory goodness.

After two hours, add 1 large onion, 4 potatoes, and a whole package of baby carrots right into the roasting pan. These veggies will soak up the juices and get tender while the roast finishes cooking, which takes another 45 minutes to an hour.

While the roast and veggies are finishing up, it’s time to whip up the gravy. Take the drippings you saved from browning the meat, add 2 tablespoons of flour, and stir it over low heat until it thickens into that perfect gravy consistency.

To make it silky smooth, strain the liquid from the roasting pan and slowly whisk it into your flour mixture, then strain again after it thickens.

When everything’s ready, slice the roast, arrange the veggies around it, and pour that luscious gravy over the top—or serve it on the side if you’re feeling fancy. This dish is a one-pan wonder that’s sure to fill your kitchen with mouthwatering aromas and your belly with happy sighs. For best results, consider using a high-end dutch oven to elevate your cooking experience and retain even more rich flavors.

Sunday Roast Beef Substitutions and Variations

If you’re anything like me, sticking to the exact roast beef recipe every single time can get a bit monotonous—plus, sometimes the grocery store just doesn’t have exactly what you need.

Don’t sweat it. Swap the beef roast for a chuck roast or brisket; both work beautifully and bring different textures.

Want a twist? Toss in parsnips or sweet potatoes instead of carrots and regular potatoes—adds a nice sweetness.

For the gravy, if you’re out of flour, cornstarch thickens just as well, just mix it with cold water first.

Feeling adventurous? Toss some fresh herbs like rosemary or thyme into the broth for a punch of flavor.

These little swaps keep the Sunday roast exciting without complicating things. Easy, right?

What to Serve with Sunday Roast Beef

Sides can make or break a Sunday roast beef dinner, and trust me, you want them to make it. The roast itself is rich and hearty, so think simple but satisfying.

Classic roasted potatoes are a must—crispy outside, fluffy inside. Carrots and onions roasted alongside the beef soak up all those glorious juices.

Don’t skip a green veggie, like steamed broccoli or green beans, for a pop of color and freshness.

Yorkshire puddings? Yes, please. They’re perfect for mopping up gravy, though they can be a bit tricky at first—practice makes perfect.

And gravy, of course, ties everything together. If you want a little extra, a dollop of horseradish sauce adds a nice kick without stealing the spotlight.

You want your sides to complement, not compete.

Final Thoughts

Although roast beef might sound intimidating, it really isn’t rocket science once you get the hang of it. The key is simple: brown your meat well, don’t rush the roasting, and keep an eye on those veggies.

The gravy? That’s where magic happens—using the drippings with flour and broth turns a simple roast into a meal worth savoring.

Sure, it might seem like a lot of steps, but breaking it down makes it manageable. And hey, if the gravy thickens too much or the roast looks a little uneven, no worries—everyone’s roast looks “unique” sometimes.

Serve it with potatoes and carrots, pour that rich gravy generously, and you’ve got a comforting Sunday dinner that feels fancy without the fuss.

Ready to impress? You totally got this.