How to Make the Perfect Sunday Roast – Tips and Tricks | PEKIS Recipes

Ingredients

• 1.5 kg beef rib or leg of lamb (3.3 lbs)
• 2 tbsp olive oil (30 ml)
• 1 tbsp sea salt (15 g, 0.5 oz)
• 1 tbsp cracked black pepper (15 g, 0.5 oz)
• 2 tsp garlic powder (10 g, 0.35 oz)
• 1 tbsp chopped rosemary (15 g, 0.5 oz)
• 1 tbsp thyme leaves (15 g, 0.5 oz)
• 1 kg potatoes, peeled and quartered (2.2 lbs)
• 500 g carrots, peeled and sliced (1.1 lbs)
• 500 g parsnips, peeled and halved (1.1 lbs)
• 250 g Brussels sprouts, trimmed (0.55 lbs)
• 2 tbsp duck fat or olive oil (30 ml)
• 1 tsp sea salt (5 g, 0.18 oz)
• 1 tsp cracked black pepper (5 g, 0.18 oz)
• 500 ml beef stock (2 cups)
• 2 tbsp all-purpose flour (30 g, 1 oz)
• 100 ml red wine (0.42 cups)