Classic British Sunday Roast Beef

• Beef roasting joint (e.g., sirloin, rib)1.5 kg
• Potatoes (Maris Piper or King Edward)1 kg
• Plain flour140 g
• Eggs4
• Milk200 ml
• Carrots4
• Broccoli1 head
• Onions2
• Beef stock500 ml
• Vegetable oil or beef dripping150 ml
• Fresh rosemary2 sprigs
• Fresh thyme2 sprigs
• Saltto taste
• Black pepperto taste
• Wateras needed

Steps

1. 1

   Preheat oven to 220°C (200°C fan/Gas Mark 7).

2. 2

   Season the beef joint generously with salt and pepper. Place in a roasting tin with chopped onions, rosemary, and thyme. Drizzle with a little oil.

3. 3

   Roast the beef for 20 minutes, then reduce the oven temperature to 180°C (160°C fan/Gas Mark 4). Continue roasting for approximately 1 hour 30 minutes for medium-rare, or longer depending on your preference.

4. 4

   While the beef rests, prepare the roast potatoes. Peel and cut potatoes into large chunks. Parboil for 10 minutes, drain, and rough up the edges in the colander.

5. 5

   Heat vegetable oil or beef dripping in a separate roasting tin in the oven. Carefully add the potatoes and roast for 45-60 minutes, turning halfway, until golden and crisp.

6. 6

   For the Yorkshire puddings, whisk together flour, eggs, milk, and a pinch of salt to make a smooth batter. Let it rest for at least 30 minutes.

7. 7

   Once the beef has rested (for at least 20 minutes), make the gravy. Pour the beef roasting juices into a saucepan, skim off excess fat. Add beef stock and bring to a simmer, thickening with a little flour mixed with water if needed. Season.

8. 8

   Steam or boil the prepared carrots and broccoli until tender.

9. 9

   Heat a little oil in a Yorkshire pudding tin or muffin tin. Pour the batter into the hot tins (about 1/3 full) and bake at 220°C (200°C fan/Gas Mark 7) for 20-25 minutes until puffed up and golden.

10. 10

    Carve the beef and serve with roast potatoes, Yorkshire puddings, vegetables, and gravy.

Share this recipe