Celebrate your Sunday with a delicious roast feast that brings the family together. At Jandre Meat Market, we recommend this tender roast beef recipe, showcasing the best cuts of meat for a hearty, mouth-watering meal. It's the perfect way to enjoy quality meat, fresh from our butchery, with flavors that linger long after the meal ends.
 

Recipe: Perfect Sunday Roast Beef

Ingredients:

• 1.5 kg prime roast beef (we recommend using our well-aged cuts for the best flavor)

• 2 tbsp olive oil

• 4 garlic cloves, crushed

• 2 tbsp fresh rosemary, chopped (or thyme if preferred)

• 1 tbsp Dijon mustard

• Salt and pepper to taste

• 1 large onion, quartered

• 4 large carrots, peeled and cut into chunks

• 4 medium potatoes, peeled and quartered

• 1 cup beef broth (or a splash of red wine for extra flavor)

• 2 tbsp butter

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Preparation:

1. Prep the Roast:
   Preheat your oven to 220°C (425°F). Start by preparing the beef roast. Pat it dry with paper towels and rub the surface with olive oil. Season generously with salt, pepper, crushed garlic, and fresh rosemary. Rub the Dijon mustard all over the meat to create a flavorful crust.

2. Roasting the Beef:
   Heat a large ovenproof pan or roasting tray on medium-high heat. Sear the roast beef on all sides until browned. This step seals in the juices and enhances the flavor. Once seared, place the roast into the oven. Roast for 20 minutes at the high temperature to create a crispy exterior.

3. Lowering the Heat:
   After 20 minutes, reduce the oven temperature to 160°C (325°F). Continue roasting for about 1.5 to 2 hours, depending on how well done you prefer your beef. For medium-rare, aim for an internal temperature of 55°C (130°F) and for well-done, go up to 70°C (160°F).

4. Vegetables:
   While the roast is cooking, prepare the vegetables. In a separate pan, toss the quartered onions, carrots, and potatoes with a bit of olive oil, salt, and pepper. Place them in the oven for the last 45 minutes of the roast, ensuring they are tender and golden brown when finished.

5. Resting the Meat:
   Once the roast is done, remove it from the oven and let it rest for 15 minutes. This allows the juices to redistribute, making the beef even more tender and flavorful.

6. Gravy (optional):
   If you’d like to make gravy, use the drippings left in the pan. Place the pan on the stove, adding a splash of beef broth or red wine. Scrape up the tasty bits stuck to the bottom of the pan and simmer for a few minutes until thickened.

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Serving:

Slice the roast beef against the grain for the best texture. Serve with your roasted vegetables and drizzle with homemade gravy for that extra touch. This meal pairs wonderfully with a fresh green salad or buttery rolls.

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Why Jandre Meat Market Recommends This Recipe:

At Jandre Meat Market, we pride ourselves on offering the highest quality cuts of meat, sourced from trusted local suppliers. Our roast beef is tender, flavorful, and perfect for slow roasting to achieve the ideal texture. This recipe highlights the superior quality of our meat, ensuring a Sunday lunch that your family will cherish. Whether it's the rich flavors or the fall-apart tenderness, this roast is bound to become a family favorite.