Beef Sunday Roast
A classic Beef Sunday Roast delivers hearty satisfaction with tender beef, crisp golden Yorkshire puddings, and perfectly roasted potatoes and vegetables. The dish balances rich, savory meat with the earthy sweetness of carrots and the bright, vegetal notes of broccoli, all brought together by a light, airy batter that shatters at the touch. Worth the effort for its nostalgic appeal and the way it transforms simple ingredients into a meal that feels like a warm embrace. The key lies in high-heat oil for the puddings—crisp on the outside, custardy within—and patient roasting to coax out deep, caramelized flavors.
Ingredients
- Beef8 slices
- Broccoli12 florets
- Potatoes1 Packet
- Carrots1 Packet
- plain flour140g
- Eggs4
- milk200ml
- sunflower oildrizzle (for cooking)
Nutrition
Directions
- 1
Cook the Broccoli and Carrots in a pan of boiling water until tender.
- 2
Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.
- 3
To make the Yorkshire puddings:
- 4
Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through
- 5
To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.
- 6
Plate up and add the Gravy as desired.
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