Sunday Roast Beef

Roast beef with Yorkshire pudding, honey-glazed carrots, broccoli, roast potatoes, and rich gravy is a quintessential British meal that brings warmth and comfort to the table. This traditional Sunday roast, enjoyed across the UK and beyond, is often associated with family gatherings, celebrations, and that wonderful feeling of coming together over a hearty meal.

The Centrepiece: Roast Beef

Roast beef is the star of this meal, revered for its rich flavour and tender texture. Typically, a quality cut such as sirloin or rib is chosen to provide the perfect balance between taste and succulence. Slowly roasted, the beef develops a crisp, golden crust while the inside remains juicy and tender. It’s best served pink in the centre, though many people adjust the cooking time to suit different preferences. The roast beef is sliced thinly, and each mouthful offers a deep, savoury flavour that pairs beautifully with the classic sides.

Yorkshire Pudding: The Essential Accompaniment

No roast beef dinner would be complete without Yorkshire pudding, a side so iconic that it’s become synonymous with British cuisine. Traditionally, Yorkshire puddings were cooked underneath the roasting meat, allowing the batter to soak up the drippings, but now they’re typically baked separately in a hot oven. When done right, Yorkshire puddings puff up to form a light, golden vessel with a crisp exterior and a soft, doughy interior, perfect for holding a spoonful of gravy or even a slice of the roast.

Honey-Glazed Carrots and Fresh Broccoli

Adding a touch of natural sweetness, honey-glazed carrots provide a beautiful contrast to the savoury richness of the beef. Cooked until tender and glossy, the carrots take on a delicate sweetness that adds a balance of flavours to the plate. Alongside the carrots, fresh, steamed broccoli brings a vibrant green colour and earthy taste that lightens up the meal, giving it both nutritional value and variety.

Crispy Roast Potatoes

Roast potatoes are perhaps the most eagerly anticipated side of a roast dinner. Prepared with a crispy golden crust and fluffy interior, they absorb the flavours of the gravy while providing a satisfying texture. The potatoes are often parboiled before roasting, allowing them to form an extra-crispy layer, seasoned with salt and herbs, which gives each bite a delightful crunch.

Finishing Touch: Gravy

A generous helping of gravy brings all the elements together. Made from the roasting juices, stock, and sometimes a splash of wine, gravy adds richness to the meal, enhancing each flavour. It’s poured generously over the meat, puddings, and potatoes, adding moisture and depth to every mouthful.

Together, roast beef with Yorkshire pudding, honey carrots, broccoli, roast potatoes, and gravy creates a meal that’s indulgent yet comforting. It’s a taste of tradition, bringing with it the warmth of family and home.

Sunday Roast Beef

This classic British roast beef dinner is a comforting, hearty meal perfect for family gatherings or a cosy Sunday meal. It features tender roast beef, crispy roast potatoes, light and fluffy Yorkshire puddings, and a mix of sweet honey-glazed carrots and fresh broccoli, all brought together with rich homemade gravy. The combination of textures and flavours makes this an indulgent yet balanced meal that’s sure to satisfy.

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Course: Main Dish

Cuisine: British

Keyword: Batter, Beef, Roast, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 6 People

Calories: 647kcal

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Ingredients

 

MetricImperial

Roast Beef:

• 1.5 kg sirloin beef rib roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

Yorkshire Puddings:

• 100 g plain flour
• 2 large eggs free range
• 100 ml milk
• 100 ml water
• 1 pinch salt
• 2 tbsp vegetable oil for the muffin tin

Honey Glazed Carrots:

• 500 g carrots peeled and sliced
• 2 tbsp honey
• 1 tbsp butter
• salt to taste
• pepper to taste

Broccoli:

• 300 g broccoli fresh florets

Roast Potatoes

• 1 kg potatoes peeled and chopped into large chunks
• 2 tbsp vegetable oil
• salt to taste

Gravy:

• pan drippings from roast beef
• 1 tbsp plain flour
• 250 ml beef stock
• salt to taste
• pepper to taste

Instructions

Roast the Beef:

• Preheat the oven to 200°C (180°C fan) or 400°F.
• Rub the beef with olive oil, salt and pepper. Place it in a roasting tin.
  1.5 kg sirloin beef, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• Roast for 1 hour for medium-rare or adjust cooking time to preference.
• Remove from the oven, cover with foil, and rest for 15-20 minutes.

Prepare the Yorkshire Pudding Batter:

• In a bowl, mix the flour, eggs, milk, water and a pinch of salt until smooth. Let the batter rest for at least 15 minutes.
  100 g plain flour, 2 large eggs, 100 ml milk, 100 ml water, 1 pinch salt
• Increase the oven to 220°C (200°C fan) or 425°F.
• Pour 1/2 tsp of vegetable oil into each hole of a muffin tin. Place the tin in the oven for 5 minutes to heat the oil.
  2 tbsp vegetable oil
• Pour the batter into the hot tin and bake for 15-20 minutes or until puffed and golden. Do not open the oven while baking to avoid collapsing.

Make the Roast Potatoes:

• While the beef roasts, parboil the potatoes in salted water for 8-10 minutes. Drain and shake the colander to roughen the edges.
  1 kg potatoes
• Toss potatoes with oil and a pinch of salt, then spread on a baking tray.
  salt, 2 tbsp vegetable oil
• Roast for 45 minutes to 1 hour, turning occasionally, until golden and crispy.

Cook the Honey-Glazed Carrots:

• In a pan, melt the butter and stir in the honey. Add the carrots and cook over medium heat for 10-15 minutes until tender and caramelised.
  500 g carrots, 1 tbsp butter, 2 tbsp honey
• Season with salt and pepper.
  salt, pepper

Steam the Broccoli:

• Steam the broccoli for 5-7 minutes or until bright green and tender-crisp.
  300 g broccoli

Make the Gravy:

• Place the roasting tin with beef drippings over medium heat. Add the flour and stir until it forms a paste.
  pan drippings from roast beef, 1 tbsp plain flour
• Gradually add beef stock, whisking to avoid lumps. Simmer until thickened.
  250 ml beef stock
• Season with salt and pepper to taste.
  salt, pepper

Notes

To Serve:

Arrange slices of roast beef on each plate, adding Yorkshire puddings, honey-glazed carrots, broccoli and roast potatoes. Drizzle generously with gravy, and enjoy your classic British feast!

Nutrition

Calories: 647kcal | Carbohydrates: 62g | Protein: 64g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 755mg | Potassium: 2121mg | Fiber: 8g | Sugar: 13g | Vitamin A: 14404IU | Vitamin C: 82mg | Calcium: 160mg | Iron: 8mg