Classic British Sunday Roast with Yorkshire Pudding and Roasted Vegetables
Generated on: April 30, 2024
Ingredients
Roast beef:
- Beef joint (topside or sirloin)2 kg
- Mustard powder1 tbsp
- Olive oil2 tbsp
- Salt
- Black pepper
Yorkshire pudding:
- Eggs4
- Flour200 g
- Milk300 ml
- Sunflower oil
Roasted vegetables:
- Potatoes800 g
- Carrots400 g
- Green beans300 g
Gravy:
- Beef stock500 ml
- Cornflour2 tbsp
- Worcestershire sauce1 tbsp
- Red wine (optional)100 ml
Directions
- 1
Preheat the oven to 240°C. Rub the beef joint with mustard powder, olive oil, salt, and pepper.
- 2
Place the beef on a roasting tray and roast at 240°C for 20 minutes. Then, lower the oven to 190°C and continue roasting for 60 minutes for medium-rare.
- 3
For the Yorkshire puddings, beat the eggs, flour, and milk until smooth; let the batter rest. Pour a little sunflower oil into each mould of a muffin tin and heat in the oven for a few minutes.
- 4
Pour the rested batter into the hot oil-filled muffin tins and bake at 220°C for 20-25 minutes until risen and golden.
- 5
For the roasted vegetables, toss the potatoes and carrots with olive oil, salt, and pepper, and roast in the oven at 190°C for about 45 minutes. Steam the green beans until tender.
- 6
To make the gravy, mix the cornflour with a little cold water. Heat the beef stock in a pan, add the Worcestershire sauce and red wine, and then whisk in the cornflour mixture until thickened.
- 7
Let the beef rest for at least 20 minutes before carving.
- 8
Serve the carved beef with the Yorkshire puddings, roasted vegetables, and gravy.
Enjoy your food!
