ChefBookDinner · British
Beef Sunday Roast
A traditional British Sunday roast featuring tender beef, roasted potatoes, steamed vegetables, and homemade Yorkshire puddings.
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- Prep
- 20 min
- Cook
- 70 min
- Total
- 90 min
- Serves
- 4
- Level
- Medium
Method
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Cook the Broccoli and Carrots in a pan of boiling water until tender.
Roast the Beef and Potatoes in the oven for 45mins, checking the potatoes regularly to ensure they do not overcook.
Preheat the 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.
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, remove the hot tins from the oven, and carefully pour the batter into the holes.
Place the tins back in the oven and bake undisturbed for 20-25 mins until the puddings have puffed up and browned.
Plate up the beef, vegetables, and Yorkshire puddings, and add gravy as desired.
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