Sunday Roast (with Beef & Yorkshire Pudding)

Recipe & Instructions (US Units)

Ingredients:

• For the Roast Beef:
  • 3-4 lb beef joint (sirloin, ribeye, top round)
  • 2 tbsp olive oil or beef dripping
  • Salt and freshly ground black pepper
  • Optional aromatics: garlic cloves, rosemary sprigs, thyme sprigs
• For the Yorkshire Puddings:
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 tsp salt
  • Vegetable oil or beef dripping for muffin tin
• For the Roast Potatoes:
  • 3 lbs potatoes (like Maris Piper or Russet), peeled and cut into large chunks
  • 1/4 cup olive oil, goose fat, or beef dripping
  • Salt
• For the Gravy:
  • Pan drippings from roast beef
  • 1-2 tbsp all-purpose flour
  • 2 cups beef broth (hot)
  • Splash of red wine or Worcestershire sauce (optional)
• Vegetables: Steamed or boiled carrots, peas, broccoli, or Brussels sprouts

Instructions:

1. Roast Beef: Preheat oven according to beef cut (e.g., 400°F/200°C). Rub beef with oil, season generously with salt and pepper. Place in a roasting pan with optional aromatics. Roast until desired doneness (use meat thermometer: 130-135°F for medium-rare). Rest meat, tented with foil, for at least 20 minutes before carving.
2. Roast Potatoes: Parboil potatoes for 10 mins. Drain well, shake colander to rough up edges. Heat fat/oil in roasting pan in oven. Add potatoes, toss to coat, season with salt. Roast (alongside beef or after removing) at 400°F/200°C for 45-60 mins, turning occasionally, until golden and crisp.
3. Yorkshire Puddings: Increase oven to 425°F (220°C). Put 1/2 tsp oil/dripping in each cup of a 12-cup muffin tin. Heat tin in oven for 10 mins until fat is smoking hot. Whisk flour, milk, eggs, and salt until smooth (can rest for 30 mins). Carefully pour batter into hot fat (about 2/3 full). Bake for 20-25 mins until puffed up and golden. Do not open oven door for first 15 mins.
4. Gravy: Pour off most fat from roasting pan, leaving drippings. Place pan over medium heat. Whisk in flour, cook for 1 min. Gradually whisk in hot beef broth and optional wine/Worcestershire sauce. Simmer, whisking, until thickened. Season to taste.
5. Serve: Carve rested beef. Serve immediately with Yorkshire puddings, roast potatoes, gravy, and steamed/boiled vegetables.

What Makes It Special:

The Sunday Roast is a cornerstone of British culinary tradition, a weekly ritual centered around a roasted joint of meat. The combination of tender roast beef, crispy roast potatoes, savory gravy soaking into fluffy Yorkshire puddings, and accompanying vegetables creates a hearty, comforting, and deeply satisfying meal often shared with family and friends.