Jamie Oliver’s Sunday RoastJamie Oliver’s Sunday Roast

Name: Jamie Oliver’s Sunday Roast
Prep time: 48 min
Cook time: 120 min
Total time: 168 min
Yield: 6 Persons
Ingredients: 1 heaping teaspoon white or black peppercorns; 6 tablespoons red wine vinegar or cider vinegar; 20 fresh bay leaves (yes, 20—although they could be optional); 1/2 bunch fresh rosemary (about 5 sprigs); Prepared horseradish; English mustard; Olive oil; 1 5-pound rib roast of beef, bone-in; 2 tablespoons runny honey; 2 1/2 pounds russet potatoes; 1 heaping teaspoon sea salt, plus more to taste; 1 pound turnips (or substitute more potatoes)

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Cuisine

International

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Servings

6 Persons

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Prep Time

48 Minutes

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Cook Time

120 Minutes

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Difficulty

Medium Level

The recipe Jamie Oliver’s Sunday Roast can be made in roughly 2 hours. One portion of this dish contains approximately 88g of protein, 34g of fat, and a total of 882 calories. For $9.83 per serving, you get a main course that serves 6. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free diet. 602 people have made this recipe and would make it again. Head to the store and pick up garlic, horseradish, turnips, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is super. Try Jamie Oliver's Summertime Tagliarini, Jamie Oliver's Tomato Consommé, and Jamie Oliver’s Christmas Cake for similar recipes.

DeliciousTastyWell Prepared

Ingredients

•1 heaping teaspoon white or black peppercorns

•6 tablespoons red wine vinegar or cider vinegar

•20 fresh bay leaves (yes, 20—although they could be optional)

•1/2 bunch fresh rosemary (about 5 sprigs)

•Prepared horseradish

•English mustard

•Olive oil

•1 5-pound rib roast of beef, bone-in

•2 tablespoons runny honey

•2 1/2 pounds russet potatoes

•1 heaping teaspoon sea salt, plus more to taste

•1 pound turnips (or substitute more potatoes)

Cooking Instructions

01
Take the beef out of the fridge about 30 minutes before you intend to cook it.
02
Preheat the oven to 475°F (246°C) and put your largest, sturdiest roasting pan in it to heat.
03
Bash the leaves from 2 sprigs rosemary into a paste with a heaping teaspoon each of salt and peppercorns.
04
Add a drizzle of olive oil and then rub this paste all over the beef.
05
Place the beef straight in the hot roasting pan, fatty side up, and roast it, uncovered, for 50 minutes for rare to medium-rare, a little longer for medium.
06
Meanwhile, put a large pan of salted water on to boil. Peel the potatoes and turnips, then halve or quarter them and cut them into roughly 1-inch chunks.
07
Add them to the boiling water, return to a boil, and then cook until somewhat tender, about 10 minutes.
08
Drain the root vegetables in a colander and toss them a few times to expel any excess moisture, and then let them dry. (They can sit here for as long as needed.)

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023