Classic Sunday Roast Beef A quintessential British comfort meal featuring tender, juicy roast beef, crispy roasted potatoes, vibrant vegetables, traditional Yorkshire pudding, and rich savory gravy. * Prep time: 30 mins * Cook time: 1 hour 30 mins * Servings: 4 – 6IngredientsFor the Roast Beef: * 1.5 kg (3.3 lbs) Beef joint (such as Topside, Silverside, or Rib-eye) * 2 tbsp Olive oil * 2 cloves Garlic, minced * Fresh rosemary and thyme, finely chopped * Salt and freshly ground black pepper to tasteFor the Crispy Roast Potatoes: * 1 kg (2.2 lbs) King Edward or Maris Piper potatoes, peeled and cut into chunks * 3 tbsp Vegetable oil, beef dripping, or duck fat * Salt to tasteFor the Yorkshire Pudding: * 140g All-purpose flour * 4 eggs * 200ml Whole milk * Vegetable oil (for the tin)For the Vegetables & Sides: * 3 Large carrots, sliced into rounds * 1 cup Frozen peas * 1 cup Sweetcorn * Broccoli florets * Stuffing ball (sage and onion stuffing) * Pickled beetroot slices (for serving)For the Rich Gravy: * Pan drippings from the roast beef * 2 tbsp All-purpose flour * 500ml Beef stock * 1 tsp Worcestershire sauce (optional)Instructions1. Roast the Beef: * Preheat your oven to 200°C (400°F / Gas Mark 6). * Rub the beef joint with olive oil, minced garlic, chopped herbs, salt, and black pepper. * Place the beef in a roasting tray and roast for: * Medium-Rare: 20 mins per 500g + 20 mins. * Medium-Well: 25 mins per 500g + 25 mins. * Once cooked to your liking, remove the beef from the oven, cover loosely with foil, and let it rest for at least 20 minutes before slicing.2. Prepare the Roast Potatoes: * Boil the potato chunks in salted water for 8–10 minutes until slightly tender at the edges. Drain and shake the potatoes in a colander to rough up the surfaces (this ensures crispiness). * Heat 3 tbsp of oil/fat in a baking tray in the oven until smoking hot. * Carefully transfer the potatoes to the hot tray, toss to coat in oil, season with salt, and roast at 200°C for 40–50 minutes, turning once, until golden and crispy.3. Make the Yorkshire Puddings: * Whisk together the flour, eggs, and milk with a pinch of salt until smooth. Let the batter sit for 30 minutes. * Pour 1 tsp of vegetable oil into each compartment of a muffin or Yorkshire pudding tray. Place in the oven for 10 minutes until piping hot. * Pour the batter evenly into the hot tins and bake for 20–25 minutes without opening the oven door until risen and golden brown.4. Cook the Vegetables & Gravy: * Steam or boil the carrots, peas, sweetcorn, and broccoli until tender. Bake the stuffing ball alongside the roast. * For the gravy, skim off excess fat from the beef roasting tray, leaving about 2 tablespoons of juices. Place the tray over medium heat on the stovetop. * Stir in the flour and cook for 1 minute. Slowly whisk in the beef stock and Worcestershire sauce. Simmer until thickened, then strain.5. Assemble & Serve: * Slice the rested roast beef thinly. * Plate the sliced beef topped with pickled beetroot slices. * Add crispy roast potatoes, Yorkshire pudding filled with a spoon of gravy, a stuffing ball, and the mixed vegetables. * Generously pour the warm beef gravy over the top and enjoy!
Classic Sunday Roast Beef
