Mouthwatering Sunday Roast Beef Recipe With Savory Gravy

Why You’ll Love this Sunday Roast Beef

Comfort on a plate, that’s what this Sunday Roast Beef delivers to your family table week after week.

The magic happens when that perfectly browned exterior gives way to tender, juicy meat that practically melts in your mouth.

I’m particularly fond of how the vegetables absorb all those savory drippings, transforming ordinary carrots and potatoes into flavor-packed treasures.

The homemade gravy, thickened with those precious pan drippings, ties everything together with its rich, umami depth.

It’s deceptively simple yet impressive enough for company—my kind of culinary sweet spot!

What Ingredients are in Sunday Roast Beef?

The heart of any good Sunday roast beef lies in the quality of ingredients you bring together.

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There’s something almost magical about how a handful of simple components transform into a feast that draws everyone to the table. I’m constantly amazed at how this classic comfort meal requires surprisingly few ingredients to create something so deeply satisfying.

The secret? Each element plays its essential role in building layers of flavor that develop during that long, slow roast in the oven.

• 3-5 pounds roast beef
• 2 tablespoons canola oil (for browning)
• 2 tablespoons all-purpose flour
• Salt, to taste
• 5 cups water
• 1/2 package Knorr vegetable soup mix
• 2 OXO bouillon cubes
• 1 package baby carrots
• 4 potatoes
• 1 large onion

When shopping for your roast, don’t be afraid to chat with your butcher about what cut might work best. A good chuck roast or bottom round can be wonderful options that won’t break the bank.

The vegetable soup mix and bouillon cubes might seem like shortcuts, but they’re actually flavor powerhouses that infuse the meat and vegetables with a depth that would otherwise take hours of simmering homemade stock to achieve.

And those vegetables? They’re not just side dishes—they’re flavor sponges that soak up all the beefy goodness while cooking. Talk about doing double duty.

How to Make this Sunday Roast Beef

Start by preheating your oven to 350 degrees F and getting your 3-5 lbs roast ready for its transformation.

Heat 2 tablespoons of canola oil in a pan and brown the meat on all sides—this step creates that delicious flavor base we’re looking for. Once beautifully browned, transfer the roast to a roasting pan, but don’t discard those precious drippings! They’ll become the foundation for our gravy later.

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Now for the flavorful bath that will keep our roast moist and delicious. In a bowl, dissolve 2 OXO bouillon cubes and half a package of Knorr vegetable soup mix in 5 cups of water, then pour this aromatic mixture over the roast.

Let it cook undisturbed for about 2 hours, allowing the meat to slowly tenderize. After this initial cooking period, add 1 large onion, 4 potatoes (cut into chunks), and a package of baby carrots around the roast. These vegetables will soak up the savory juices while cooking for another 45 minutes to an hour, becoming the perfect accompaniment to your Sunday masterpiece.

Using a premium Dutch oven would elevate this recipe by providing superior heat retention and distribution for the most tender results.

When everything is tender and the kitchen smells divine, it’s time for the finishing touch—the gravy. Remember those drippings we saved? Add 2 tablespoons of flour to them and stir over low heat.

Then strain the cooking liquid from the roasting pan and gradually add it to your flour mixture, stirring constantly until thickened. A final strain ensures silky smoothness.

To serve, slice the roast and arrange your perfectly cooked vegetables around it on a platter. The gravy can either be poured over everything or served on the side, letting everyone customize their perfect bite. Could there be a more comforting Sunday dinner? I think not.

Sunday Roast Beef Substitutions and Variations

While our classic Sunday roast beef recipe creates a mouthwatering centerpiece, you’ll be pleased to know that several substitutions can transform this dish to suit your preferences or pantry limitations.

For the meat, chuck or sirloin roast work beautifully if you can’t find a traditional rump roast.

Don’t have Knorr’s vegetable soup mix? Try Italian seasoning with garlic powder instead.

Beef broth can replace the OXO cubes, and any root vegetables—parsnips, turnips, or sweet potatoes—can stand in for regular potatoes.

For a richer gravy, I’d substitute red wine for 1 cup of the water. Trust me, it’s divine!

What to Serve with Sunday Roast Beef

Complementary side dishes can transform your Sunday roast beef from a simple meal into a magnificent feast that your family will enthusiastically anticipate all week.

While our recipe already includes carrots, potatoes, and onions, I’m a firm believer in offering variety at the table.

Yorkshire puddings, with their crispy edges and soft centers, are practically mandatory—they’re perfect for soaking up that rich, savory gravy.

A bright green vegetable like steamed broccoli or Brussels sprouts adds color and nutritional balance.

And don’t forget a warm dinner roll or crusty bread, because there’s nothing quite like having something to mop up every last drop of that gravy!

Final Thoughts

After spending an afternoon preparing this classic Sunday roast beef, I’m convinced that few meals can match its ability to bring people together around the table.

The aroma of beef slowly roasting, mingling with root vegetables and savory herbs, creates an atmosphere of comfort that’s simply irresistible.

I love how this recipe balances simplicity with spectacular results.

The gravy—oh, that gravy!—transforms even the most humble potatoes into something divine.

While it requires a bit of patience (those three hours can seem eternal when hunger strikes), the payoff is a meal that feels like a warm hug on a plate.