Sunday Roast

Classic Sunday Roast with Roast Beef, Yorkshire Pudding, and Gravy

A beloved British weekly ritual, this Sunday roast features perfectly roasted beef, crispy golden potatoes, fluffy Yorkshire puddings, and rich gravy, served with seasonal vegetables.

Prep

30 min

Cook

90 min

Total

120 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3 lb 5 oz) beef roasting joint (topside or sirloin), ask the butcher for a joint tied for roasting
• •2 tbsp olive oil, for searing and rubbing
• •2 tsp salt, for beef and potatoes
• •1 tsp black pepper, freshly ground
• •2 sprigs fresh rosemary, optional, for beef
• •1 kg (2 lb 3 oz) potatoes (e.g. Maris Piper), peeled and cut into large chunks
• •3 tbsp vegetable oil or beef dripping, for roasting potatoes
• •2 cloves garlic, crushed, optional for potatoes
• •140 g (5 oz) plain flour, for Yorkshire pudding
• •4 eggs large eggs, for Yorkshire pudding
• •200 ml (7 fl oz) milk, for Yorkshire pudding
• •1/4 tsp salt, for Yorkshire pudding
• •2 tbsp vegetable oil or beef dripping, for Yorkshire pudding tin
• •1 tbsp plain flour, for gravy
• •500 ml (18 fl oz) beef stock, preferably homemade or good quality
• •1 tsp Worcestershire sauce, optional
• •400 g (14 oz) carrots, peeled and cut into batons
• •300 g (10½ oz) peas or green beans, fresh or frozen, for vegetables
• •1 tbsp butter, for glazing vegetables

Steps

1. 1 Preheat the oven to 220°C (200°C fan) / 425°F. Remove the beef from the fridge 30 minutes before cooking to come to room temperature.
2. 2 Pat the beef dry with paper towels. Rub with 1 tbsp olive oil and season generously with 1 tsp salt and 1/2 tsp pepper. Heat a large frying pan over high heat and sear the beef on all sides until well browned, about 3-4 minutes per side.
3. 3 Place the seared beef on a rack in a roasting tin. If using rosemary, place the sprigs on top. Roast at 220°C for 20 minutes, then reduce the oven temperature to 180°C (160°C fan) / 350°F and continue roasting for 15 minutes per 500g (about 45 minutes for 1.5kg) for medium-rare, or until a meat thermometer inserted into the thickest part reads 52°C for rare, 60°C for medium, or 70°C for well done. Remove from the oven, cover loosely with foil, and rest for at least 20 minutes.
4. 4 While the beef roasts, prepare the potatoes: place the potatoes in a saucepan, cover with cold salted water, bring to a boil, and parboil for 10 minutes. Drain and shake in the colander to rough up the edges. Heat 3 tbsp oil or dripping in a large roasting tin in the oven until smoking hot.
5. 5 Carefully add the potatoes to the hot tin, turning to coat in the oil. Season with remaining 1 tsp salt, and add garlic if using. Roast in the oven alongside the beef for 45-60 minutes, turning occasionally, until golden and crisp.
6. 6 For the Yorkshire pudding batter, whisk together the flour and 1/4 tsp salt in a bowl. Make a well, add the eggs, and whisk until smooth. Gradually pour in the milk, whisking constantly to a smooth batter. Rest for 30 minutes at room temperature.
7. 7 After the beef is removed to rest, increase the oven to 220°C (200°C fan) / 425°F. Divide the 2 tbsp oil between a 12-hole muffin tin or a large shallow tin, and place in the oven until smoking hot. Carefully pour the batter into the hot oil, filling each hole about halfway. Bake for 20-25 minutes until risen, golden, and crisp. Do not open the oven during baking.
8. 8 To make the gravy, pour off most of the fat from the roasting tin, leaving about 2 tbsp. Place the tin over medium heat on the hob. Stir in 1 tbsp flour with a wooden spoon, scraping up any browned bits. Cook for 1-2 minutes. Gradually pour in the beef stock, whisking continuously to avoid lumps. Simmer for 5 minutes until thickened. Season with salt, pepper, and Worcestershire sauce if using. Strain if desired.
9. 9 Cook the vegetables: boil or steam the carrots for 5-7 minutes, then add peas or green beans and cook for 2-3 minutes more until tender. Drain, toss with butter, and season lightly.
10. 10 Carve the rested beef against the grain. Serve with roast potatoes, Yorkshire pudding, vegetables, and plenty of gravy.