Traditional Sunday Roast Beef

The ultimate British Sunday dinner featuring perfectly roasted beef, Yorkshire puddings, roast vegetables, and rich gravy. A true family feast!

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2.5 hours

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Serves 6-8

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Ingredients

For the Roast Beef:

1.5-2kg beef topside or silverside joint
2 tablespoons olive oil
2 tablespoons English mustard
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons fresh thyme leaves
4 cloves garlic, crushed

For the Yorkshire Puddings:

140g plain flour
4 large eggs
200ml whole milk
Pinch of salt
Vegetable oil or beef dripping for the tins

For the Roast Vegetables:

1kg potatoes (Maris Piper), peeled and cut into chunks
4 large carrots, peeled and cut into batons
2 large parsnips, peeled and cut into chunks
1 whole garlic bulb, halved
3 tablespoons goose fat or vegetable oil
Salt and pepper
Fresh rosemary sprigs

For the Gravy:

Pan juices from the beef
2 tablespoons plain flour
500ml beef stock
150ml red wine (optional)
1 tablespoon redcurrant jelly
Salt and pepper to taste

Method

Step 1: Prepare the Beef (30 minutes before cooking)

Remove the beef from the fridge 30 minutes before cooking to bring to room temperature. Preheat the oven to 220°C (200°C fan).

Rub the beef all over with olive oil, mustard, salt, pepper, thyme, and crushed garlic. Place in a roasting tin.

Step 2: Start the Roast

Roast the beef at 220°C for 20 minutes to develop a good crust. Then reduce the temperature to 160°C (140°C fan).

Continue roasting for 20 minutes per 500g for medium-rare, or 25 minutes per 500g for medium. Use a meat thermometer for accuracy: 52°C for rare, 57°C for medium-rare, 63°C for medium.

Step 3: Prepare the Roast Vegetables

While the beef is roasting, parboil the potatoes in salted water for 10 minutes. Drain and shake in the colander to roughen the edges.

Heat goose fat in a large roasting tin in the oven. Add the potatoes, carrots, parsnips, and garlic. Season and add rosemary. Roast for 45-60 minutes until golden.

Step 4: Make Yorkshire Pudding Batter

Sift flour and salt into a bowl. Make a well in the center and crack in the eggs. Gradually whisk in the milk until smooth. Let the batter rest for at least 30 minutes.

Put a little oil or beef dripping in each hole of a 12-hole muffin tin and heat in the oven until smoking hot.

Step 5: Rest the Beef and Cook Yorkshire Puddings

When the beef reaches your desired temperature, remove from the oven and cover with foil. Rest for 20-30 minutes - this is crucial for tender, juicy meat.

Increase oven temperature to 220°C. Pour batter into the hot tin (it should sizzle). Bake for 20-25 minutes until risen and golden. Don't open the oven door during cooking!

Step 6: Make the Gravy

Pour off most of the fat from the beef roasting tin, leaving about 2 tablespoons. Place on the hob over medium heat and stir in the flour. Cook for 2 minutes.

Gradually add the stock and wine (if using), scraping up all the meaty bits. Add redcurrant jelly and simmer until thickened. Season and strain if desired.

Chef's Tips

Beef Selection: Choose topside or silverside for a lean roast, or rib of beef for more marbling and flavour. Ask your butcher to tie the joint for even cooking.
Temperature is Key: Invest in a good meat thermometer. The internal temperature will rise by 3-5°C during resting.
Timing is Everything: Work backwards from your serving time. The beef needs to rest while you finish the Yorkshire puddings.
Yorkshire Pudding Secrets: Hot fat and don't open the oven door! The batter should sizzle when it hits the fat.
Make-Ahead: The batter can be made hours ahead. Vegetables can be prepped the day before.
Leftovers: Cold roast beef makes excellent sandwiches with horseradish sauce.

Nutritional Information (per serving)

720

Calories

42g

Protein

58g

Carbohydrates

28g

Fat