Sienna Miller's Sunday Roast (With Potatoes and Creamy Leeks)

30 minsPrep Time
2 hrsCook Time

2 hrs 30 minsTotal Time

ingredients

Sunday Roast

  • 1 Stand Rib Roast About 5-7 pounds
  • 10 Garlic Cloves Large cloves slivered
  • 1 Bunch Fresh Thyme Leaves
  • 3 Lbs Russett Potatoes Peeled and quartered
  • 4 Tbsp Melted Butter
  • 2 Tbsp Vegetable Oil
  • 1 Bag Carrots Peeled and cut into 1-inch pieces
  • 1-2 Tbsp Honey
  • Kosher Salt and Freshly Ground Black Pepper

Gravy

  • 3 Tbsp Butter
  • 2 Tbsp Flour
  • 1/4 Cup Red Wine
  • 2 Cups Beef Stock
  • 1-2 Tsp Worcestershire Sauce
  • A Few Thyme Sprigs
  • 1 Tbsp Dijon Mustard
  • Squeeze Fresh Lemon

Leek Sauce

  • 2 Tbsp Butter
  • 1 Tbsp Flour
  • 8 Medium Leeks White and light green parts only (cut in half lengthwise, then sliced)
  • 1/2 Cup White Wine
  • 1 Cup Milk
  • 1/2 Cup Cream
  • Freshly Grated Nutmeg
  • Kosher Salt and Freshly Ground Black Pepper

prep

FOR THE ROAST: 
•      Preheat oven to 375F. 
•      Set the meat, bone-side-down, in a roasting pan. 
•      Rub all over with salt, pepper, olive oil and 2 Tbsp fresh thyme leaves. 
•      Make slits in meat and stuff with garlic. 
•      Roast the meat until an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium-rare). 
•      Turn heat to broil or 500F to brown the outside of the meat. 
•      Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.
•      To serve, set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. 
•      Turn the roast right side up, carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. 
•      Pour warm gravy over the meat and serve at once. 
•      Serve roast with twice-cooked crispy potatoes, honey-roasted carrots and creamy leeks.
 
FOR THE GRAVY: 
(While the roast is resting, make the gravy)
•      Transfer pan juices to a measuring cup. 
•      In a large, high-sided pan, add butter and flour to make a roux. 
•      Add the red wine to deglaze and cook to reduce. 
•      Add the pan juices, stock or bouillon cubes, Worcestershire sauce and fresh thyme. 
•      Bring to a simmer and cook until thickened. 
•      Finish with Dijon mustard and lemon juice. Season to taste with salt and pepper.
 
FOR THE POTATOES: 
•      Boil for 15 minutes so they’re pretty soft.
•      Once drained bash them about in the pan so they become fluffy.
•      Ideally let them cool.
•      Put a whole stick of butter, a big glug of vegetable oil - maybe 2 cups and 1 cup olive
•      They will basically almost fry in the oil
•      They need to cook for about an hour and 15 minutes.
•      Stop to baste them a couple of times and turning them over
•      Cook until they’re golden brown and crispy
 
FOR THE CARROTS: 
•      Transfer carrots to baking sheet, 
•      Drizzle with olive oil, 1Tbsp fresh thyme leaves, honey, salt and pepper. 
•      Bake until tender and slightly charred, about 20 minutes. 
 
FOR THE CREAMY LEEKS: 
•      In a large, high-sided pan, melt butter over medium-high heat. 
•      Add leeks, season with salt and pepper, and cook until tender, about 5 minutes. Add flour and stir to coat and cook for 1-2 minutes. 
•      Deglaze with white wine and bring to a simmer. 
•      Add the milk and cream and bring to a simmer, cook until desired consistency, about 10 minutes. 
•      Season to taste with salt, pepper and a dash of freshly grated nutmeg, if desired.