Perfect Roast Beef with Yorkshire Puddings: Your Guide to the Best Sunday Roast Ever

Perfect Sunday Roast Beef Dinner

Serves: 4-6
Cooking Time: 2.5 – 3 hours

Ingredients

For the Roast Beef

• 1.5kg topside of beef
• 2 tbsp olive oil
• 4 cloves garlic, finely sliced
• 4 sprigs of fresh rosemary
• Sea salt and freshly ground black pepper

For the Garlic & Rosemary Roast Potatoes

• 1kg Maris Piper potatoes, peeled and cut into chunks
• 4 cloves garlic, bashed
• 4 sprigs of fresh rosemary
• 4 tbsp goose fat or olive oil
• Sea salt

For the Yorkshire Puddings

• 150g plain flour
• 3 large eggs
• 200ml whole milk
• Pinch of salt
• Sunflower oil for the tin

For the Seasonal Vegetables

• Carrot and Swede Mash
  • 3 medium carrots, peeled and diced
  • 1 small swede, peeled and diced
  • 2 tbsp butter
  • Pinch of nutmeg
• Chantenay Carrots, Parsnips, Cauliflower, and Peas
  • 250g Chantenay carrots, peeled
  • 2 parsnips, peeled and quartered
  • 1 small cauliflower, broken into florets
  • 150g garden peas
• 2 tbsp butter
• 1 tbsp honey

For the Proper Gravy

• Beef drippings from the roasting tray
• 1 tbsp plain flour
• 200ml red wine
• 500ml beef stock
• 1 tsp Worcestershire sauce
• Salt and pepper, to taste

Method

1. Roast the Beef

1. Preheat the Oven: Ensure the beef is at room temperature before roasting. Preheat your oven to 220°C (200°C fan) or 425°F.
2. Prepare the Beef: Rub the topside of the beef with olive oil, sea salt, and black pepper. Make small incisions in the beef and insert the garlic slices and rosemary sprigs.
3. Roast: Place the beef on a roasting rack in a roasting tray. Cook for 20 minutes at 220°C, then reduce the temperature to 180°C (160°C fan) or 350°F. Roast for 1 hour and 15 minutes for medium-rare, basting occasionally. For rare, roast for 1 hour; for medium, roast for 1 hour and 30 minutes; and for well-done, roast for 1 hour and 45 minutes. Adjust the timing for your preferred doneness.
4. Rest the Beef: Once cooked, cover with foil and rest for 20 minutes to allow the juices to redistribute.

2. Garlic & Rosemary Roast Potatoes

1. Parboil: Place the potato chunks into a pot of salted water. Bring to a boil, then reduce to a simmer for 10 minutes. Drain well and allow them to steam dry for a few minutes.
2. Roast: Preheat the goose fat or olive oil in a roasting tray at 200°C (180°C fan) or 400°F. Carefully add the potatoes, garlic, and rosemary. Toss to coat in the hot fat and roast for 45-50 minutes, turning occasionally, until crispy and golden.

3. Yorkshire Puddings

1. Prepare the Batter: In a bowl, mix the flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for 30 minutes to allow air bubbles to develop, which leads to a fluffier Yorkshire pudding.
2. Heat the Oil: Add a teaspoon of sunflower oil into each hole of a 12-hole muffin tin. Heat in the oven at 220°C until the oil is smoking hot.
3. Cook: Quickly pour the batter into each hole and bake for 20-25 minutes without opening the door until puffed up and golden.

4. Seasonal Vegetables

1. Carrot & Swede Mash: Boil the carrots and swede together in salted water until tender, about 20 minutes. Drain, mash with butter, and season with salt and a pinch of nutmeg.
2. Glazed Carrots & Parsnips: In a pan, melt butter and honey together. Add Chantenay carrots and parsnips, and sauté for 10-15 minutes until tender and caramelised.
3. Steam Cauliflower & Peas: Steam the cauliflower and peas for 5-7 minutes until tender yet vibrant. Season the vegetables after steaming to enhance their flavor.

5. Proper Gravy

1. Make the Gravy: Place the roasting tray with beef drippings over medium heat. Add the flour, stirring continuously, to make a roux. Cook for 2 minutes.
2. Add Wine & Stock: Gradually whisk in the red wine, scraping up all the caramelised bits. Reduce it by half, then add the beef stock and Worcestershire sauce. Simmer until thickened. If the gravy is too thick, add more stock; if it is too thin, continue reducing until it reaches the desired consistency. Strain and season to taste.

Plating

• Slice the beef thinly and serve on a warm platter.
• Arrange the garlic and rosemary roast potatoes, Yorkshire puddings, carrot and swede mash, glazed carrots, parsnips, cauliflower, and peas around the beef.
• Serve with the rich, velvety gravy on the side.

Enjoy your perfect Sunday roast with family and friends, indulging in every luxurious mouthful of this classic British feast. forget to save the leftovers for sandwiches and other meals throughout the week. Enjoy!

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