Sunday Roast Beef

This classic British Sunday 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 Sunday roast beef an indulgent yet balanced meal that’s sure to satisfy.

Prep Time 30

Cook Time 2

Total Time 2 30

Servings People

Ingredients

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, 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 Sunday Roast Beef:

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