Sunday Roast

Step by stepInstructions

1. Take the beef out of the fridge 1 hour before cooking. Heat the oven to 450°F. Rub the beef with oil, salt, and pepper; place on a rack in a roasting pan with the garlic and rosemary.
2. Roast 15 minutes, then reduce to 350°F and roast until an instant-read thermometer reads 125°F for medium-rare, about 1 1/4 hours more. Transfer to a carving board, tent loosely, and rest 30 minutes.
3. Meanwhile, boil the potatoes 10 minutes; drain, shake in the pot to roughen the edges, and toss with the drippings in a separate pan.
4. Increase the oven to 425°F; roast the potatoes and carrots until golden and crisp, 40-45 minutes, turning once.
5. Set the roasting pan over medium heat, stir in the flour, then whisk in the broth and Worcestershire sauce, scraping up the fond; simmer 5 minutes and strain.
6. Carve the rested beef and serve with the roast potatoes, carrots, and gravy.